Breaded catfish fillets on cooling rack
Vegetables: All vegetables (squash, sweet potatoes, okra, green tomatoes, etc.) should be run through an egg and buttermilk wash then breaded.
Lay vegetables on cookie cooling rack, (witch is over a cookie sheet) and drizzle extra virgin olive oil. Bake at 425 degrees for about 35 minutes. Remove from oven and lay on absorbent brown grocery bags, or paper towel. While still hot, sprinkle with brown sugar and cinnamon.
Fish: FOR SIX FILLETS "Wet and bread", then lay on mesh baking rack. The mesh baking rack allows air to circulate under the fish for even cooking. Or, an economical alternative would be a "Grill Topper", (pictured below) bought at the Dollar General. A cookie sheet, outlined in aluminum foil and sprayed with Pam, may be used rather than the mesh, but bottom of fish will be soggy). Set oven to 425 degrees and bake for 35 minutes.
Cheap grill topper can be turned upside down for baking
Baked catfish and sweet potato fires
1. Peeled, deveined, and butterfly shrimp (26-30 count) or larger.
2. One 10 oz. pack of any Patton's Pride breading mix product.
3. Three eggs for an egg and buttermilk wash.
4. One bag sweetened coconut.
5. Optional dipping sauce: Sweet Orange Marmalade and Fresh Ground Horseradish (coarse cut).
Preheat oil to 375* (try to keep oil between 350*-375* while cooking). Fry four prepared shrimp at a time. Frying time will be 4.5 minutes per batch.
Dip one shrimp into egg and buttermilk wash. Dredge the shrimp in breading mix. Dip a second time in egg wash. In separate bowl, coat with fresh coconut. You will want to have a second bowl of clean fresh coconut in order to have ample coconut as each shrimp will require additional coconut . Apply as much coconut as the shrimp will hold. Set prepared shrimp off to the side in a bowl. Repeat three more times for a total of four shrimp. Place in hot oil for 4.5 minutes.