Recipe: Simple Easy Creole Fried Fish

Photo by ViNull @ flickr

From Denny: This is a simple recipe typical of how people cook freshly caught fish on the weekend at their river camps throughout Louisiana. If you like yours spicier, then add your favorite Cajun spices to the flour dredge like we do at our house!

Catfish, farm raised filets from the grocery store or wild caught is commonly cooked this way. The cornmeal gives a roasted corn taste and lots of extra crunch for the fish. Because of the mustard, the fish inside is wonderfully moist and tender. Tenderness, taste and crunch: can't beat that! :)



Photo by danperry.com @ flickr

From: Thomas Gresham

Serves: 6

Ingredients:

1-1/2 to 3 lbs. fish fillets, speckled or white trout, catfish, sacalait or bass

Salt and pepper, to taste

3 tbls. yellow mustard, such as French’s

1/2 cup all-purpose flour

1 tsp. salt

1/2 tsp. black pepper

1/4 cup cornstarch

3/4 cup yellow cornmeal

Cooking oil

Directions:

1. Trim and wash fish fillets. Pat dry with paper towels. Place fillets in large bowl; salt and pepper generously.

2. Add mustard to fillets. Stir fish fillets gently to coat with the mustard. Let coated fillets sit for 30 minutes.

3. Blend flour, salt, black pepper, cornstarch and yellow cornmeal.

4. Heat cooking oil to 350 degrees.

5. Dredge fish pieces one at a time in meal mixture and place in deep, hot fat (a frying basket is excellent to use, also a 3-quart cast-iron saucepan for deep frying).

6. When fish pieces float to the top and are golden brown, remove them from the pot and place on paper towel-covered plate to drain. Keep warm until ready to serve.

Awww Video: Making a Difference - Shelter Dogs Learn New Tricks

From Denny: Definitely qualifies as an Awwww video! :) Great work these people are doing to convince the public to rescue the 4 million dogs euthanized every year and turn them into great pets.

"An animal trainer in Chicago runs a theatre performance group that demonstrates how shelter dogs loved and trained by their owners make splendid pets."

Visit msnbc.com for Breaking News, World News, and News about the Economy

Photos: Funny Food Flags From International Food Festival

From Denny: The International Food Festival held in Sydney, Australia this September 8th decided to create food flags for several countries. Thanks to toxel for posting these funnies.

You have to take a look at these creative offerings they are so clever and amusing! You will also leave hungry... :)



Brazil



Australia



France



Greece



Italy



India



Japan



Lebanon



South Korea



Spain



Switzerland



Vietnam

Video: Making a Difference, Unknown Donors Can Help Those in Need

From Denny: These folks came up with a great idea of how to help a friend or neighbor without the embarrassment of knowing it was you - GivingAnon.com.

"From the desperation of an empty bank account came the inspiration Lionel Thompson needed to help others who were stuck in a similar situation."

Visit msnbc.com for Breaking News, World News, and News about the Economy

Video and Recipes: Chocolate Brownies with a Twist, Recipes for Easy Weekend Menu

From Denny: I don't know how I missed this little gem of a video. While it was set up for a Labor Day picnic this is a menu you can use anytime on the weekend when you want something tasty but don't want to spend a lot of time tending over the stove. The crispy not fried chicken looked great! What was especially clever - and tasty - is her idea of crushing Parmesan croutons and using them as her breaded coating for the chicken, awesome! Her idea for the simple made-from-a-mix brownies where she added some cherry pie filling. Take a look!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Easy creamy coleslaw

From: Chef Katie Brown


INGREDIENTS

• 4 cups preshredded cabbage for coleslaw
• 3 carrots, peeled and shredded
• 2 bunches radishes, thinly sliced in rounds
• 1 1/2 cups mayonnaise
• 1 tablespoon mustard
• 1/4 cup apple cider vinegar
• 1/3 cup sugar
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

DIRECTIONS

Mix together coleslaw mix, carrots, and radishes. Set aside.

Mix all other ingredients except the salt and pepper together in a large bowl with a whisk until smooth. Add the dressing to the slaw and toss. Salt and pepper to taste.

Refrigerate for at least 1 hour before serving.

Crispy no-fry fried chicken

From: Chef Katie Brown


INGREDIENTS

• 8 cups garlic and Parmesan croutons (2 packages)
• 4 tablespoons dried thyme
• 6 tablespoons fresh parsley, roughly chopped
• 10 eggs, lightly beaten
• 5 tablespoons spicy brown mustard
• 3 tablespoons olive oil
• 4 cups flour
• 4 chickens, quartered
• Salt and pepper to taste

DIRECTIONS

Preheat oven to 425 F.

Prepare the "assembly line" of ingredients that you will use to coat the chicken. First, place croutons and dried thyme in a food processor and pulse until chopped roughed. Transfer the crouton-thyme mixture to a large plate and mix with parsley. Set aside.

Make the "glue" that will hold crumbs on to the chicken parts. In a bowl, whisk together eggs, mustard, and oil. To finish the setup, place the flour on a plate and set the three elements of the recipe (flour, egg mixture, and crouton mixture) in a line.

Rinse the chicken parts under cool water and pat dry with paper towels. Generously season chicken skin and meat with salt and pepper.

Dredge a piece of chicken on both sides in the flour and shake to remove the excess. Dip the flour-coated chicken in the egg mixture. Dredge chicken on both sides in the bread crumb mixture, patting on more by hand if needed.

Place coated chicken, skin side up, on baking sheet. Bake for 40 minutes or until juices run clear when pierced with knife.

Chocolate brownies with a twist

From: Chef Katie Brown


INGREDIENTS

• 1 box brownie mix
• Zest of 1 orange, plus the juice of 1/2
• 1/2 cup cherry pie filling, roughly chopped
• 1 cup walnuts, roughly chopped

DIRECTIONS

Preheat the oven to 350 degrees and prepare a 13x9 baking dish with cooking spray.

Make the brownie mix according to the directions and stir in the walnuts, orange zest, and juice.

Pour the mixture into your prepared baking dish and drizzle on the cherry pie filling. Using a knife, swirl the cherries into the brownie mixture, then bake until a toothpick inserted into the brownies comes out clean, about 35 minutes.