Sunday Catfish & Gravy With Bacon & Egg Yolk
Don D
9,834 Posts
[font size="1" color="#FF0000"]LAST EDITED ON 09-08-03 AT 02:53PM (CST)[/font][p]OK, I have never had it before either. But Sunday afternoon, 9/7/03 I was in a really creative mood with the cool weather and football on TV. So, here it is:
Tell wife to stay out of kitchen.
Fresh Catfish Filets: Salt and pepper non-self-rising meal and dredge filets.
Dove Breasts in bacon: Carve out the breasts and roll in sauteed bacon strips using toothpick to secure bacon.
Quail: Two per person. Toothpick legs and wings to breast. Dredge in flour with salt and pepper to taste.
In large dutch oven with two cups oil, bring heat up to 350 and place quail in a circle inside dutch oven, turning frequently to brown. Heat in this manner for 10 minutes, browning as much of the quail's surface as you can. Remove quail to paper towel. Turn up heat a bit and add flour and ice water to make brown gravy, stirring until you have 'knocked out' gravy like Grandma's. Lower heat to 250 or the medium setting. Add quail back to gravy and cook in slightly bubbling gravy for 8 minutes. Lay 8 to 10 raw onion rings on top of simmering quail.
While the quail are bubbling in the beautiful tan gravy, fry your filets in a fry daddy or a high walled fish fry skillet. The grease should be enough to allow the filets to float. When they float they are done, approximately 6 minutes. Never stir or turn fish while deep-frying it. Remove floating filets to paper towels.
Onion rings to go with it: Slice and punch out the rings of a large onion. Make batter this way; 1 1/2 cups ice water, one tbsp baking soda, 1 cup flour, one egg yolk. Beat this mixture to a tempura consistency adding salt and pepper to taste and pour over onion rings on a walled cookie-sheet, turning them over once to coat. Lift rings and lower one at a time with a fork into the same oil you fried the fish in. Turn once till golden brown, remove to paper towels.
Fry the bacon-wrapped-dove last since it will take practically no time to cook. Roll it once or twice and in one minute remove to paper towels.
WHAT A SUNDAY BUFFET. Be sure to provide a small wet towel for each TV tray. Serve filets and onion rings on one plate and the quail with ladeled gravy in a dish with a raised lip or sides. Dip filets in tarter sauce and occasionally in quail gravy for a different twist. Don't forget that slice of lemon to squeeze on the crisp fish. Using the fingers, dip dove in gravy and plop in mouth in one bite, licking each finger.
Goes well with a huge glass of sweet tea or an ice cold beer. Can be eaten to the tune of Nightline or the football game.
Tell wife to stay out of kitchen.
Fresh Catfish Filets: Salt and pepper non-self-rising meal and dredge filets.
Dove Breasts in bacon: Carve out the breasts and roll in sauteed bacon strips using toothpick to secure bacon.
Quail: Two per person. Toothpick legs and wings to breast. Dredge in flour with salt and pepper to taste.
In large dutch oven with two cups oil, bring heat up to 350 and place quail in a circle inside dutch oven, turning frequently to brown. Heat in this manner for 10 minutes, browning as much of the quail's surface as you can. Remove quail to paper towel. Turn up heat a bit and add flour and ice water to make brown gravy, stirring until you have 'knocked out' gravy like Grandma's. Lower heat to 250 or the medium setting. Add quail back to gravy and cook in slightly bubbling gravy for 8 minutes. Lay 8 to 10 raw onion rings on top of simmering quail.
While the quail are bubbling in the beautiful tan gravy, fry your filets in a fry daddy or a high walled fish fry skillet. The grease should be enough to allow the filets to float. When they float they are done, approximately 6 minutes. Never stir or turn fish while deep-frying it. Remove floating filets to paper towels.
Onion rings to go with it: Slice and punch out the rings of a large onion. Make batter this way; 1 1/2 cups ice water, one tbsp baking soda, 1 cup flour, one egg yolk. Beat this mixture to a tempura consistency adding salt and pepper to taste and pour over onion rings on a walled cookie-sheet, turning them over once to coat. Lift rings and lower one at a time with a fork into the same oil you fried the fish in. Turn once till golden brown, remove to paper towels.
Fry the bacon-wrapped-dove last since it will take practically no time to cook. Roll it once or twice and in one minute remove to paper towels.
WHAT A SUNDAY BUFFET. Be sure to provide a small wet towel for each TV tray. Serve filets and onion rings on one plate and the quail with ladeled gravy in a dish with a raised lip or sides. Dip filets in tarter sauce and occasionally in quail gravy for a different twist. Don't forget that slice of lemon to squeeze on the crisp fish. Using the fingers, dip dove in gravy and plop in mouth in one bite, licking each finger.
Goes well with a huge glass of sweet tea or an ice cold beer. Can be eaten to the tune of Nightline or the football game.
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