The Stanly News and Press (Albemarle, NC)

August 14, 2012

Cook's Corner

By Ann Hudson for the SNAP

Tuesday, August 14, 2012 — Homestyle fish fry recipes.

Mustard Fried Catfish

2/3 cup yellow cornmeal

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

1/2 cup prepared mustard

4 catfish fillets (6 ounces each)

Oil for frying

In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

Yield: 4 servings.

Garlic New Potatoes

16 small red potatoes

3 tablespoons butter, melted

1-1/2 teaspoons minced garlic

1-1/2 teaspoons dried parsley flakes

Salt and pepper to taste

Place potatoes in a steamer basket; place in a large saucepan over 1 inch of water. Bring to a boil; cover and steam for 15-20 minutes or until tender. Transfer to a serving bowl.

Combine the butter, garlic, parsley, salt and pepper; pour over potatoes and toss to coat.

Yield: 4 servings.

Sweet ‘n’ Sour Coleslaw

5-1/2 cups coleslaw mix

1/2 cup heavy whipping cream

1/3 cup sugar

3 tablespoons white vinegar

1/2 teaspoon salt

Place coleslaw mix in a serving bowl. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over coleslaw mix and toss to coat. Chill until serving.

Yield: 4 servings.