Sunday, December 05, 2010

Marilyn's Chicken-Fried Catfish with Pan Gravy - a weekend recipe

Do you crave southern comfort food? Who doesn’t? Here is a recipe that embodies the spirit of food for the soul. Serve it with mashed potatoes and pan gravy. Heck, I even like pan gravy over my green beans. Enjoy.

Marilyn’s Chicken-Fried Catfish with Pan Gravy


• 4 catfish filets
• 1 cup vegetable shortening
• Salt and pepper to taste
• 1 cup all purpose flour
• 1 cup whole milk


Combine salt, pepper and flour in a large zip-top plastic bag. Mix well. Pour milk into a large bowl. Dip filets in milk and shake off excess. Enclose in bag and shake to coat. Shake off excess. Set a cast-iron skillet over medium flame and add shortening. Lay each filet in hot fat. Repeat until skillet is full, but not crowded. The shortening should be no deeper than ¼ inch. Heat only until it's hot enough to set the breading on the catfish after it's dropped into the skillet. When the bottom crust starts sizzling, turn filets and set the other side.

Pan Gravy


• 3 cups milk

• Catfish drippings

• 3 Tbsp. flour

• 1 1/2 tsp. salt

• 1 tsp. pepper


In a heavy, 2-quart saucepan, heat 3 cups milk but don't let it boil. Using the skillet in which you cooked the catfish, pour off excess grease, leaving about 4 or 5 tablespoons in the pan. Over medium flame, heat the drippings and add 3 tablespoons flour, 1 tablespoon at a time. Continue stirring to brown flour. When brown, hot and bubbling, add hot milk. Stir constantly until thick and creamy. Add 1 ½ teaspoons salt and 1 teaspoon pepper.


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