Home COMMUNITY Home & Living Southern-style cooking
I have just returned from Atlanta and was reminded of how delicious Southern food is. As most of you already know I love greens, but I came across a new recipe called, “Tomato Pie.”
It was delicious and I quickly found out why when I returned home and looked up the recipe, only to find that it called for 2 cups of mayonnaise — yes, two!
So I decided to try my own version of tomato pie, omitting almost all of the mayonnaise. I served it up with fried catfish and greens.
It was a great dinner and I promise you the Tomato Pie was devoured. I cooked the greens in the crock pot to make it a bit easier and that worked out great.
I really enjoyed cooking this meal, almost as much as we all enjoyed eating it! As always I would love to hear what you are cooking.
Directions: This is a simple dish, but there are a few keys to good fried catfish: hot oil, and the right breading. Heat the oil to 350 degrees. For the perfect breading, use cornmeal. I have listed my favorite ingredients. You have permission to get creative with the spices that you add to your cornmeal breading. Have fun.
Soak the catfish in the milk or buttermilk for 20 minutes. Mix up the cornmeal, flour and spices together in a large plate.
In a heavy frying pan (cast iron if you have one), pour 1/2 inch of oil into the pan. Turn the heat to medium high and put your oven on at 200 F. Meanwhile, set a cookie sheet inside a shallow pan with a wire rack on top and place in the oven. This is for draining and keeping the fish warm whilst you are still cooking.
Heat the oil until it is 350 degrees (a good test, is to drop a pinch of cornmeal into the oil, if it starts to sizzle straight away, it’s hot enough). Sprinkle the catfish fillets with salt and coat them with the breading, evenly. Shake off the excess and gently place into the oil. Fry until golden brown, about 4 minutes. Using a spatula gently turn the fish over and cook the other side. You will have to watch the temperature as you cook. You can move the fish to the oven until the entire batch is cooked. Enjoy!
4-6 catfish fillets, about 1-2 pounds
1 cup of milk or buttermilk
3/4 cup fine cornmeal
1/2 cup flour
1 teaspoon each: garlic powder, black pepper, paprika
1/2 teaspoon cayenne
1/4 teaspoon celery seed
oil for frying
Southern Greens In The Crock Pot
Directions: Wash all of the greens and remove stems. Roughly chop and add to the crock pot. Add remaining ingredients and cook on low for four to six hours or on high for four hours. Serve with our tomato pie and fried catfish.
1 bunch of chard
1 bunch of mustard greens
1 bunch of collard greens
1 onion, chopped
3 large tomatoes chopped
Cover with vegetable stock, about 2 pints
Salt and pepper
A dash of cayenne pepper
Directions: Preheat oven to 450 degrees F. Press pie crust into a 9-inch pie pan and prick the bottom with a fork. Bake until the crust is lightly browned, 10-12 minutes. Cool completely. Reduce the oven temperature to 350 degrees F. Place the tomatoes in a single layer in a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange one layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle cheese and basil onto tomato layer. Repeat layering with remaining tomatoes, cheese and basil. Mix the garlic with the mayonnaise and spread over the top of the pie and bake for 30 minutes or until browned and bubbling. Cool and serve. Enjoy!
1 recipe pastry for a single 9-inch pie crust
3-4 tomatoes, thinly sliced
2 teaspoons salt
3 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 cup sharp cheddar cheese, shredded
1/2 cup Gouda cheese, shredded
1/4 to 1/2 cup mayonnaise