MY DAD SECRET TO THE BEST FRIED CATFISH

The secret to frying Catfish is cooking it at just the right temperature. A good test to determine if the oil is hot enough is to toss a one-inch cube of bread in the oil. If the cube becomes golden brown in less than a minute, the oil is ready.
When you first drop the Catfish into the hot grease it will seal in the moisture and flavor, this is my dad secret to best fried Catfish on west coast.

FRIDAY FISH FRY

My favorite dish is a good old fashion CATFISH DINNER.
When we were kids my Dad would have a Friday fish
fry once or twice a month and invite our family over
for dinner. We would play broad games and the older
people would play cards. My Mother would make the
sides and my Grandma would bring her delicious
123 pound cake. My Dad could fry up the best Catfish
you have ever had. Our family and friends never
missed a chance to come over for his famous fish
fry’s. My Dad love’s to tell story, one of them was
about Catfish. Catfish was once considered the
food of the poor and folks turned their nose up
at this fish, he would say if you turned up your
nose at my Catfish you were just being uppity”
because his Catfish is toe tapping and mouthwatering
good. One of the characteristics of Catfish that I enjoy,
is it does not have a fishy smell or taste, it has a mild
sweet taste. For the best down home dinner on the
West Coast; try my Dad’s famous mouthwatering Fried
Catfish serviced with my Mom’s hush puppies and coleslaw
Top off with a sliced of my Grandma ‘s pound cake.

WHAT'S COOKIN' IN AUGUST

The month of August was designated as National Catfish Month by Congress in the late 1980s, so how about some Catfish recipes. Catfish was once considered the "food of the Poor," Fried catfish is nearly an iconic as hush pups, sweet tea and pork.
If you've turned up your nose at this surprisingly healthy (and easy to get fresh) fish, you're just being -- as my mama would say -- uppity. Rural fish lovers, especially in the southern states, dote on the sweet flavor of catfish,it is the most widely eaten American fish. U.S. Farm-Raised Catfish is the No. 1 farm-raised fish in America. More catfish is produced in the United States on a yearly basis than all other farmed fish combined.
In a time when Americans are more and more concerned with the origins of their food, U.S. Farm-Raised Catfish has become one of the safest choices in seafood, because the fish are raised in freshwater ponds and fed a strict diet of wholesome grains.
Catfish can be used in any recipe calling for a non-oily white fish, but most southerners prefer it dredged in cornmeal and fried. This month I will share my father's mouth watering fried Catfish recipes and other family favorite from soup to grill Catfish.

Easy, Eggless Strawberry Ice Cream

Ice cream can be made from just a few ingredients--cream, milk, eggs,
sugar, and flavorings. This recipe is made without eggs, the ingredients
for this divinely creamy strawberry ice cream are a snap to mix and
freeze in a ice cream maker. There is something extra-special about
homemade ice cream.

INGREDIENTS

* 2 cups whole milk
* 2 cups heavy cream
* 1 cup white sugar
* dash of salt
* 1 teaspoons vanilla extract
* 2 cups mashed fresh strawberries
* 2 drops red food coloring (optional)

DIRECTIONS

1. In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries,
and food coloring. Pour the mixture into the freezer bowl of an ice cream maker,
and freeze according to manufacturer's directions. If you have a small ice cream
maker use 1/2 the mixture.

STRAWBERRY SHORTCAKE

Strawberry shortcake, which originated from the Native Americans who baked
crushed strawberries into a cornmeal cake. strawberry shortcake is a dessert
to round out light summer meal.

Strawberry shortcake

* 3 pints fresh strawberries
* 1/2 cup white sugar
* 2 1/4 cups all-purpose flour
* 4 teaspoons baking powder
* 2 tablespoons white sugar
* 1/4 teaspoon salt
* 1/3 cup shortening
* 1 egg
* 2/3 cup milk
* 2 cups whipped heavy cream

1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt.
With a pastry blender cut in the shortening until the mixture resembles coarse crumbs.
Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20
minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on layer and top with the other layer. Top with remaining strawberries and cover with the

Shortcake though it's most commonly a rich biscuit, shortcake can also refer simply to a The classic American shortcake is a large, sweet biscuit that is split in half, then filled and with sliced or chopped fruit (traditionally strawberries) and softly whipped cream.
If it's to hot to bake, you can buy some shortcake, but it's hard to fine, try angle food cake or pound cake. It's not shortcake but it's makes a taste dessert.