{"id":1315,"date":"2014-04-09T13:52:53","date_gmt":"2014-04-09T20:52:53","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1315"},"modified":"2019-02-11T15:21:17","modified_gmt":"2019-02-11T22:21:17","slug":"southern-fish-fry","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/southern-fish-fry\/","title":{"rendered":"Southern Fish Fry"},"content":{"rendered":"

\"Fish<\/a><\/h2>\n

My Fish Fry Recipe!<\/h1>\n

I know it seems like I recently posted about a fish fry recipe but the point was to illustrate that you can either purchase a simple fish fry from a box, or you can wait for my perfected Southern Fish Fry recipe.  You see, it’s taken me almost 3 years to break down the truth and the simplicity of the succulent Cat Fish Fry recipes, cooked in the south.  Places like Schooner’s, Bay Town or Chicken Express have the best southern fish fry batter that leaves the filet’s crispy yet moist, and very sweet and buttery.  They’re fantastic.  Apparently, however, all of the restaurants in the south have known the secret for years but they’re just not so hip on sharing it.  To make matters worse, even the Chinese Buffets, in the south, know the secrets to frying great Cat Fish.  I’ve heard everything from a pre-fry brine or overnight buttermilk soak (which actually pulls out the fishy taste) to Italian dressing and mustard marinades.  It’s insane.  The problem was, though those marinades provide a pretty decent taste for the fish, it still wasn’t what I was looking for, and I tried them all.<\/span><\/p>\n

\"Cat<\/a><\/p>\n

The Fish Fry Secret<\/h2>\n

Truthfully I about killed over when I figured out how easy this recipe really is.  Nothing to it, AT ALL!  The crazy thing is, I actually tried a version like this before but for some reason it didn’t turn out right.  So I dismissed this recipe and moved on, wasting another year picking apart other ideas.  Hilarious right?  Well, not to me.  Normally I can pick apart almost any recipe in seconds and tell you exactly what’s in it.  Anyone that has been following my recipes can attest to that by now.  I don’t read cook books unless I absolutely have to.  But some secrets aren’t in print, and some printed recipes just list “secret” in the title just to get you to read their content, and usually they aren’t any where near the vicinity of the correct ingredients for that particular recipe.  Anyway, short and sweet, I’ve GOT IT!  I’m very pleased and proud to announce that I do.  However, I’m embarrassed that it took me this long for this simple recipe.  But who’s really going to deny the craving for catfish Po’Boy that looks like this…?<\/p>\n