Crispy Catfish

Soulfood Crispy Catfish.

Classic Southern catfish that’s crispy, seasoned through-and-through, golden on the outside, tender and flaky inside. This is the real deal—perfect for fish fries, Sunday dinners, or po'boys.

⭐ What Makes It Soul Food?

• Deeply seasoned cornmeal coating

• Hot, clean oil for a shatter-crisp crust

• A buttermilk soak that keeps fish juicy

• Southern spices: paprika, cayenne, lemon pepper, and garlic

• Served with hot sauce, tartar, cornbread, or hushpuppies

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🥣 Ingredients

Catfish

• 4–6 catfish fillets (fresh or frozen & thawed)

• 1½ cups buttermilk

• 1 tbsp hot sauce (Louisiana style)

• 1 tsp lemon juice

Seasoned Cornmeal Coating

• 1½ cups yellow cornmeal

• ½ cup flour (helps crust cling)

• 2 tsp paprika

• 1½ tsp salt

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• 1 tsp lemon pepper

• ½ tsp cayenne (optional for heat)

For Frying

• Peanut oil or vegetable oil

• Cast iron skillet or deep fryer

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🔥 Instructions

1. Prep the catfish (SO IMPORTANT)

Rinse lightly and pat dry.
Combine buttermilk, lemon juice, and hot sauce in a dish.
Add fish, coat well, and marinate 20–30 minutes.
This makes the fish tender and infuses flavor.

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2. Make the seasoned coating

In a bowl, mix cornmeal, flour, paprika, garlic, onion powder, lemon pepper, cayenne, salt, and pepper.
Taste a pinch—Southern fish batter should be boldly seasoned, not bland.

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3. Dredge the fish

Remove fillets from buttermilk (let excess drip off).
Press firmly into the cornmeal mixture until fully coated.
Shake gently to remove loose meal.

💡 Let the coated fish rest 5 minutes so the crust adheres better.

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4. Heat the oil

Fill cast iron skillet halfway with oil.
Heat to 350°F (175°C).
If you don’t have a thermometer: a pinch of cornmeal should sizzle instantly.

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5. Fry the catfish

Carefully lower fish into the oil.
Cook 3–4 minutes per side, depending on thickness.
Do not overcrowd the pan.
Remove when golden and crispy.

Place on a wire rack (preferred) or paper towels.

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6. Finish with flavor

While hot, sprinkle lightly with lemon pepper or a pinch of salt.
Serve immediately for maximum crunch.

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🍽️ Serving Suggestions

Classic Soul Food sides for catfish:

• Hushpuppies

• Collard greens

• Coleslaw

• Fried okra

• Mac and cheese

• Cornbread

• Red beans & rice

Perfect sauce pairings:

• Hot sauce

• Remoulade

• Tartar sauce

• Lemon wedges

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🔥 Chef Tips (HIGH VALUE)

• Do not fry cold fish → let it sit at room temp 10 minutes before frying.

• Use cornmeal, not breadcrumbs for authentic Southern texture.

• Oil too hot = burnt crust; too cool = soggy fish.

• Add 1 tsp baking powder to the cornmeal mix for a lighter, puffier crust.

• For extra crunch: double dredge (dip back in buttermilk, then cornmeal again).

OTHER RECIPES

..a nice soulfood recipe to try ! 

 soul food Ingredients

• 4 catfish fillets, (about 6 to 8 ounces each)
• 1/3 cup cornmeal
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/8 teaspoon freshly ground black pepper
• 1 egg, lightly beaten
• 1 tablespoon water
• 1/2 cup CRISCO Oil
• tartar sauce, (optional)

soul food INSTRUCTIONS 

 Rinse fish. Pat dry. 

Combine cornmeal, flour, salt, paprika, onion powder and pepper on sheet of plastic wrap or wax paper. Combine egg and water in shallow dish or pie plate. 

Dip fish in egg mixture.

 Coat with cornmeal mixture. 

Heat Crisco Oil to 365�F in electric skillet or on medium-high heat in large heavy skillet. 

Fry fish for 5 to 7 minutes on each side or until crisp and browned. 

Drain on paper towels. 

Serve with tartar sauce, if desired...and the soulfood recipe of catfish s ready to serve...enjoy ! coleslaw

Crispy Catfish Soulfood Video :

SOUL SHORT RIBS WITH GRAVY & WHITE CHEDDAR GRITS

SOUL SHORT RIBS WITH GRAVY & WHITE CHEDDAR GRITS

Fall-off-the-bone tender short ribs simmered in a deep, soulful brown gravy, served over ultra-creamy white cheddar stone-ground grits. This is Southern comfort at its highest level—rich, slow-cooked, and absolutely unforgettable.

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⭐ What Makes This Soul Food?

• Slow-braised, heavily seasoned beef

• A true brown gravy base made from drippings

• Aromatic “Holy Trinity” influence (onion, celery, bell pepper)

• Deep layers of flavor: Worcestershire, paprika, garlic, herbs

• Served with creamy cheddar grits = Southern perfection

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🥩 Ingredients — Short Ribs

Beef

• 3–4 lbs bone-in beef short ribs

• 1 tbsp kosher salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne (optional)

For the Gravy

• 2 tbsp vegetable oil

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 2 tbsp flour (for roux)

• 1 tbsp tomato paste

• 1½ cups beef broth

• 1 cup water

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 bay leaf

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🔥 How to Make Soul Short Ribs

1. Season the ribs

Rub ribs thoroughly with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Let sit for 20 minutes to absorb flavor.

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2. Sear the ribs

1. Heat oil in a Dutch oven or deep pot.

2. Brown the ribs on every side — the sear is what builds flavor.

3. Remove ribs and set aside.

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3. Build the flavor base

In the same pot:

1. Add onion, bell pepper, and celery. Cook until softened.

2. Add garlic and cook 1 minute more.

3. Stir in flour to make a light roux.

4. Add tomato paste and cook briefly.

This creates a deep, rich gravy foundation.

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4. Add liquids and herbs

Whisk in broth, water, Worcestershire, thyme, and bay leaf.
Bring to a simmer.

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5. Braise until tender

Add short ribs back to pot.
Cover and cook:

• Stovetop: Low heat, 2.5–3 hours

• Oven: 300°F (150°C), 2.5–3 hours

• Slow cooker: 6–7 hours on low

Ribs should be fall-apart tender and the gravy thick and rich.

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6. Finish the gravy

Remove ribs and skim excess fat.
Reduce gravy for 5–10 minutes until silky and spoon-coating.
Add ribs back in to keep warm.

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🧀 WHITE CHEDDAR GRITS (Ultra Creamy)

Ingredients

• 1 cup stone-ground grits

• 4 cups chicken broth (or ½ broth, ½ milk)

• 1 cup heavy cream

• 1 cup shredded white cheddar cheese

• 2 tbsp butter

• ½ tsp salt

• ¼ tsp white pepper (optional)

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How to Make

1. Simmer the grits

Bring broth + cream to a simmer.
Slowly whisk in grits.
Reduce heat to low.

2. Cook gently

Simmer 25–35 minutes, stirring often, until thick and creamy.

3. Finish

Stir in butter, cheddar, salt, and white pepper.
Adjust thickness with a splash of broth or cream.

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🍽️ How to Serve

• Spoon a generous bed of creamy white cheddar grits.

• Top with tender short ribs.

• Ladle extra brown gravy over everything.

• Finish with sliced green onions or fresh parsley.

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🔥 Chef Tips (High Value)

• Always sear hard — color = flavor.

• Don’t rush the braise; collagen needs time to melt.

• Use stone-ground grits only for authentic texture.

• Add a dash of hot sauce to the gravy to brighten the richness.

• Add a splash of red wine to the gravy if you want a deeper, more luxurious flavor.

OTHER RECIPES

INGREDIENTS:

●  2 tablespoons chopped fresh thyme leaves

●  4 pounds beef short-ribs, cut into individual ribs

●  4 cups beef stock

●  Salt and freshly ground black pepper

●  1 pint - pearl onions

●  1 cup - bleached all-purpose flour

●  1 cup peeled baby carrots or 1 cup sliced on the diagonal

●  ½ cup olive oil

●  1 cup baby turnips or 1 cup sliced turnips

●  ½ cup bourbon whiskey

●  1½ pounds small new potatoes

●  3 tablespoons mashed garlic

●  ¼ cup chopped flat leaf parsley

●  3 bay leaves

●  2 tablespoons horse radish

DIRECTIONS:

1.  In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.
2.  In a large dutch oven, add ½ cup of oil. Add ½ batch of the meat a time and brown them. Remove and add the second batch.  After 3 or 4 minutes, take the beef ribs out and set aside.
     Add ½ cup bourbon to deglaze pan. Add beef stock, add garlic, bay leaves, thyme and a teaspoon black pepper. Add short ribs back to the pan with the stock and simmer for 2 hours.
3.  In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for ½ hour. Stir in ¼ cup finely chopped parsley. Then stir in the 2 tTablespoon(s) of horseradish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with the grits.


INGREDIENTS FOR THE GRITS: SERVES 6
●  2½ cups - milk
●  ½ Teaspoon(s) kosher salt

●  ½ cup - quick cooking white grits

●  2 tablespoons heavy cream

●  ½ cup grated white cheddar cheese


DIRECTIONS FOR THE GRITS:
1.  Bring the milk, seasoned with salt, to a boil in a medium size saucepan over medium heat. Add the
     remaining butter. While stirring, slowly add the grits, breaking up any lumps.
2.  Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20
     minutes.
3.  Add the heavy cream and the ½ cup of the cheese, stirring until the cheese is completely melted.
     Season with salt and pepper to taste. Enjoy !

VIDEO:

Delicious Sweet Potato Pie

Delicious Sweet Potato Pie 

A classic, velvety, Southern-style sweet potato pie—rich, warmly spiced, buttery, and deeply flavorful. Smooth custard texture, flaky crust, and that old-fashioned sweetness everyone loves.

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🥧 THE BEST SWEET POTATO PIE

⭐ What Makes This Pie Exceptional

• Roasted sweet potatoes → deeper flavor than boiled

• Creamy custard filling with warm spices

• Balanced sweetness (not overly sugary)

• Buttery crust + silky smooth texture

• Soul food flavors: brown sugar, nutmeg, cinnamon, vanilla

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🥘 Ingredients (1 Pie)

Sweet Potato Base

• 2 cups mashed sweet potatoes (about 2 large potatoes)

• ½ cup butter, softened

• 1 cup granulated sugar

• ½ cup brown sugar

Creamy Filling

• ½ cup evaporated milk (or half-and-half)

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ginger (optional)

• ⅛ tsp cloves (optional)

• ¼ tsp salt

Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

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🔥 How to Make Sweet Potato Pie

1. Roast the sweet potatoes (Best Flavor)

• Heat oven to 400°F (200°C).

• Place whole sweet potatoes on a baking sheet.

• Roast 50–60 minutes, until soft.

• Cool slightly, peel, and mash until smooth.

💡 Roasting caramelizes sugars and makes the pie richer.

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2. Make the filling

Using a mixer or whisk:

1. Beat mashed sweet potatoes with butter until creamy.

2. Add sugars and mix well.

3. Add eggs, one at a time.

4. Add evaporated milk, vanilla, and all spices.

5. Mix until silky smooth.

(Optional: use an immersion blender for extra-smooth custard.)

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3. Fill the crust

Pour mixture into the unbaked pie shell, smoothing the top.

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4. Bake

Bake at 350°F (175°C) for 50–60 minutes.

The center should be set but slightly jiggly—like pumpkin pie.

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5. Cool completely

Let pie cool at least 2 hours before slicing.
This helps the custard fully set for clean slices.

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🍽️ Serving Ideas

• Serve plain and warm

• Top with whipped cream

• Sprinkle cinnamon or nutmeg

• Add a drizzle of caramel for a holiday twist

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🔥 High-Value Tips (Chef Secrets)

✔ Roast, don’t boil

Gives deeper flavor and no added water.

✔ Use both white & brown sugar

White = sweet
Brown = caramel richness

✔ Don’t overbake

Overbaking = cracks + dry texture.

✔ Add warming spices gradually

Sweet potato pie should be spiced, not overpowering.

✔ Let it rest

Flavor deepens as the pie cools. Next-day slices are heavenly.

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🧡 Optional Flavor Upgrades

• 1 tbsp maple syrup or molasses

• ¼ tsp allspice

• Replace evaporated milk with heavy cream

• Add 2 tbsp sour cream for extra silkiness

• Toasted pecan topping for crunch

OTHER RECIPES

A nice soulfood recipe to try ! 

INGREDIENTS

• 4 large potatoes
• 2 cups sugar
• 1 stick butter
• 1 pinch cinnamon
• 1 pinch nutmeg
• 1 store-bought pie crust
• or your can just line a pan with vanilla wafers
• instead
• 1/2 cup milk

INSTRUCTIONS 

Boil the potatoes until tender. 

When you stick a fork in them it should go in easy but you don't want them to fall apart. 

Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly with a potatoe masher.

 Melt the butter and pour it and the other ingredients in the bowl of potatoes. 

Stir until well mixed. 

Whether you used a ready made pie crust or just cookies, pour the potatoes mixture into the crust. 

Put into an oven preheated to 375 degrees. Cook for about 35-40 minutes or until a toothpick inserted in the center comes out dry. 

The soulfood recipe of potato pie is ready to serve....! 

Cool. Enjoy the Delicious Sweet Potato Pie recipes !!!

coleslaw recipe

Delicious Sweet Potato Pie VIDEO :