Friday, July 2, 2010
fish fry and cast iron giveaway
Today is a day to celebrate. It's the anniversary of the date that the Continental Congress voted for independence. I got to try out my brand new cast iron skillet with glass lid. And, you have the opportunity to get a cast iron skillet, too!
That's right...I'm giving away two deep cast iron skillets with tempered glass lids. They are beauties!
The amazing people at Chef's Catalog sent me a brand new 12 inch Lodge Logic cast iron skillet. I have wanted one of these for years! My favorite feature - the tempered glass lid. The lid is dishwasher safe, oven safe up to 400 degrees, and beautiful.
To celebrate this fabulous skillet, I let my husband pick the inaugural dish. He chose fried catfish with hushpuppies. Let's just say that he's not on a diet. :-)
I took out one of the only cookbooks I didn't pack when we moved - my Gooseberry Patch Quick and Easy bookazine. I needed a cookbook to fry fish. In case you haven't noticed, we don't eat much fried food...or fish for that matter.
The first items you need are about 3 pounds of catfish fillets, 12 ounces of beer, and 2 tablespoons of baking soda.
Mix the beer and baking soda together...
...pour over the fish...
...and watch it bubble!
Plop a lid on it and stick it in the fridge. The fish are going to hang out in that bubbly mess for an hour.
In the meantime, pour about 2 inches of oil into your skillet. I used peanut oil because it handles high heat well.
Heat your oil to 375 degrees. I discovered that I really need a thermometer to measure my oil. Trial and error isn't a bad way to go, but several hushpuppies ended up being casualties in the process. It happens...
Combine 2 cups milk, 1 egg, 1 tablespoon salt, 1 tablespoon pepper, and some Cajun seasoning (toss in as much as your adventurous appetite can handle!).
In another dish, empty out a package of prepared fish breading.
Using a fork, lift a catfish fillet out of its beer marinade, draining the liquid off.
Dip the catfish into the milk mixture...
...dredge it in the breading...
...and fry it up until it's golden brown and the fish is cooked. (To test if the fish is cooked, insert a fork and twist. If the fish flakes easily, it's done.)
Serve your fish up hot, and don't forget the hushpuppies!
Now...for the really important part of this post. Chef's Catalog wants to give two of my readers a cast iron skillet just like mine! And let me tell you - you want one. I absolutely love it!!
To enter, you don't have to become a follower or join twitter or swear that you'll only eat fried fish for the rest of your days. That would be silly. Just answer the following question in the comments section - What would you make with the cast iron skillet?
I'll select two winners on Friday, July 9 at 5pm (California time). Good luck and happy cooking!
PS - If fried fish isn't your style, be sure to check out the amazing cast iron recipes featured on Faithfulness Farm. Every Friday, she includes a new cast iron recipe as part of her Skillet Suppers series. These recipes look amazing!
(modified from Gooseberry Patch's Our Best Quick & Easy Recipes)
3 lbs. catfish fillets
12 oz. beer
2 T. baking soda
2 cups milk
1 T. salt
1 T. pepper
Cajun seasoning to taste
1 package fish breading mix
oil for frying
Combine the beer and baking soda. Pour over fish, cover, and refrigerate for one hour.
Pour oil into a large skillet to a depth of two inches. Heat to 375 degrees.
Combine the milk, egg, salt, pepper, and Cajun seasoning. Drain each fish fillet, dip into milk mixture, and then dredge in seasoning mix. Fry in oil a few fillets at a time, until golden and fish is cooked through. Serves 6.
This post is linked to Foodie Friday, Potluck Sunday, and I'm Lovin' It!