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
🥣 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
🔥 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.
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.
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.
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.
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.
6. Finish with flavor
While hot, sprinkle lightly with lemon pepper or a pinch of salt.
Serve immediately for maximum crunch.
🍽️ 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
🔥 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
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.
⭐ 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
🥩 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
🔥 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.
2. Sear the ribs
Heat oil in a Dutch oven or deep pot.
Brown the ribs on every side — the sear is what builds flavor.
Remove ribs and set aside.
3. Build the flavor base
In the same pot:
Add onion, bell pepper, and celery. Cook until softened.
Add garlic and cook 1 minute more.
Stir in flour to make a light roux.
Add tomato paste and cook briefly.
This creates a deep, rich gravy foundation.
4. Add liquids and herbs
Whisk in broth, water, Worcestershire, thyme, and bay leaf.
Bring to a simmer.
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.
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.
🧀 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)
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.
🍽️ 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.
🔥 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 !
A rich, creamy, tangy, slightly sweet Southern-style coleslaw perfect for fried chicken, BBQ ribs, pulled pork sandwiches, fish fries—all the soul food classics. This version gives you authentic depth, real Southern balance, and crunch that stays crisp.
🥗 THE BEST SOULFOOD COLESLAW RECIPE
⭐ Why This Coleslaw Works
Creamy & flavorful – real buttermilk dressing + mayo gives richness.
Balanced sweetness – not sugary, just enough to mellow the tang.
Layers of flavor – celery seeds, Dijon, lemon, and apple cider vinegar.
Classic Soul Food profile – made to pair with fried, grilled, and smoky foods.
🥬 Ingredients
For the Slaw Mix
4 cups green cabbage, thinly shredded
2 cups purple cabbage, shredded (optional but adds color)
1 large carrot, grated
1 small sweet onion, very finely minced (optional but traditional)
For the Creamy Southern Dressing
1 cup mayonnaise (Duke’s style preferred)
3 tbsp apple cider vinegar
2 tbsp buttermilk (or milk + squeeze of lemon)
2 tbsp granulated sugar (adjust to taste)
1 tbsp Dijon mustard
1½ tsp celery seed
½ tsp black pepper
½ tsp kosher salt
2 tbsp lemon juice (fresh)
1 tsp hot sauce (Louisiana style; optional but adds true soul flavor)
🥣 Instructions
1. Prep the vegetables (key step!)
Toss cabbage, carrots, and onion in a large bowl.
Sprinkle lightly with ½ teaspoon salt and let sit 10 minutes.
Press or pat dry with paper towels — this keeps the final slaw crunchy, not watery.
2. Make the creamy dressing
In a separate bowl, whisk together:
mayo
buttermilk
sugar
apple cider vinegar
Dijon
celery seed
pepper
lemon juice
hot sauce
Taste and adjust:
More sugar → sweeter
More vinegar → sharper
More buttermilk → thinner & tangier
3. Combine
Pour the dressing over the cabbage mixture.
Toss until fully coated and creamy.
4. Chill (VERY important)
Refrigerate at least 1 hour, or up to 24 hours.
Soul food coleslaw tastes best when the flavors marinate.
🎯 Tips for Authentic Soul Food Flavor
Use celery seed — this is classic in true Southern slaw.
Apple cider vinegar only — white vinegar makes it harsh.
Duke’s style mayo gives the correct tangy, rich base.
Add a splash of pickle juice (optional) for an old-school touch.
A pinch of white pepper gives a subtle heat loved in Southern kitchens.
OTHER RECIPES
A great soulfood recipe....!
INGREDIENTS:
2 1/2 pounds cabbage
2 large carrots
1 cup Mayonnaise
1/4 cup white vinegar
3 tablespoons sugar
1 tablespoon prepared mustard
1 cup raisins
INSTRUCTIONS
1) Trim the tough outer leaves from the cabbage. Cut the cabbage into quarters and cut away the core from the cabbage pieces. finely shred the cabbage. There should be about 8 cups. Peel the carrots and trim the ends. Grate them on the coarse side of a grater.
2) Stir the mayonnaise, vinegar, sugar, and mustard together in a large bowl until blended. Add the cabbage, carrots, and raisins and toss to coat with the dressing. Let stand, tossing occasionally, about 15 minutes. Store, covered, in the refrigerator for at least a few hours and toss well before serving. The soul food recipe of coleslaw is ready to serve....nice ! Enjoy the appetizer ! crispy-catfish.
Add 1 tbsp extra apple cider vinegar + reduce sugar by half.
Pineapple Coleslaw (Soulfood Holiday Version)
Add:
⅓ cup crushed pineapple, well drained
2 tbsp pineapple juice
Buttermilk Coleslaw
Replace milk with buttermilk for extra tang and richness.
OTHER RECIPES
Soulfood Recipe INGREDIENTS:
2 1/2 pounds cabbage
2 large carrots
1 cup Mayonnaise
1/4 cup white vinegar
3 tablespoons sugar
1 tablespoon prepared mustard
1 cup raisins
Soulfood Recipe INSTRUCTIONS
1) Trim the tough outer leaves from the cabbage. Cut the cabbage into quarters and cut away the core from the cabbage pieces. finely shred the cabbage. There should be about 8 cups. Peel the carrots and trim the ends. Grate them on the coarse side of a grater.
2) Stir the mayonnaise, vinegar, sugar, and mustard together in a large bowl until blended. Add the cabbage, carrots, and raisins and toss to coat with the dressing. Let stand, tossing occasionally, about 15 minutes. Store, covered, in the refrigerator for at least a few hours and toss well before serving. The soulfood recipe of coleslaw is ready to serve.....great taste ! chopped-pork-barbecue.
Fried chitterlings (often called chitlins) and hog maws are deeply rooted dishes in Southern African-American soul food cuisine.
They originate from West African cooking traditions and were later shaped heavily during the era of American slavery, when enslaved Africans were given the least desirable animal parts and transformed them into flavorful, memorable meals. Over generations, these dishes evolved into symbols of resilience, cultural pride, celebration, and family unity—often served on holidays like Christmas, New Year’s Day, and special family gatherings.
What Are Chitterlings and Hog Maws?
Chitterlings (Chitlins): Cleaned intestines of a pig, traditionally slow-cooked and then fried until crisp.
Hog Maws: The muscular section of a pig’s stomach, usually boiled with chitterlings for added flavor and texture.
They are known for a strong smell during cooking, but when properly cleaned, seasoned, and fried, they become a rich, savory delicacy.
Important Cleaning Warning
Chitterlings must be thoroughly cleaned to avoid foodborne illness. Always:
Trim excess fat
Rinse multiple times in cold water
Remove membrane and debris
Use gloves
Sanitize all surfaces afterward
Some cooks soak them in vinegar, salt water, lemon juice, or baking soda, but always rinse thoroughly.
Ingredients (Traditional)
5 pounds fresh or pre-cleaned chitterlings
1–2 pounds hog maws, washed and diced
1 large onion, chopped
3–4 garlic cloves, minced
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon crushed red pepper or flakes
1–2 bay leaves
Optional additions:
Vinegar
Hot sauce
Celery
Green bell pepper
Seasoned salt or Cajun seasoning
Lard or cooking oil for frying
Cornmeal dredge (optional)
Step-by-Step Preparation
1. Cleaning
Place chitterlings and hog maws in a sink filled with cold water.
Carefully trim and remove all visible fat and membrane.
Rinse multiple times until water runs clear.
Optional: Soak 15–20 minutes in cold salt water with a splash of vinegar.
Many cooks say cleaning takes longer than cooking, and proper sanitation is key.
2. Boiling & Tenderizing
Place cleaned chitterlings and hog maws in a large pot.
Cover them completely with water.
Add chopped onions, garlic, salt, pepper, bay leaves, and optional celery.
Bring to a boil, then reduce to a slow simmer.
Cook 3–4 hours, until hog maws are tender and chitterlings are soft but not falling apart.
Remove from broth, drain, and let cool slightly.
Cut chitterlings into bite-sized pieces.
Frying Method
There are two common styles: light pan-fry and deep-fried crispy.
A. Pan-Fried, Country Style
Heat vegetable oil, bacon grease, or lard in a heavy skillet (cast iron preferred).
Add chopped chitterlings and hog maws.
Fry until edges are browned and crispy.
Season to taste with Cajun seasoning, garlic powder, or hot sauce.
B. Deep-Fried Crunchy
Dredge in seasoned flour or cornmeal (optional).
Heat oil to 350°F (175°C).
Fry pieces until golden and crisp, 3–6 minutes.
Drain on paper towels.
Traditional Serving Suggestions
Collard greens or mustard greens
Cornbread or hot-water cornbread
Black-eyed peas
Fried potatoes
Pickled onions or peppers
Hot sauce or vinegar pepper sauce
Many also serve it as part of a New Year’s meal believed to bring prosperity and good fortune.
Flavor Tips
Onion and garlic are essential for aroma and depth.
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