½ cup yellow cornmeal
½ cup finely chopped pecans
Salt and freshly ground black pepper to taste
Tabasco sauce to taste
6 catfish fillets (about 6 ounces each)
6 tablespoons peanut oil
On a large plate, combine cornmeal, pecans, salt and pepper, and Tabasco, and mix till well blended.
Dredge catfish in mixture to coat well and place on another large plate.
In a large cast-iron skillet, heat 3 tablespoons of oil over moderately high heat, add 3 of the fillets, and fry till golden brown, about 4 minutes on each side.
Drain on paper towels, place on a heated serving platter, and cover with foil to keep hot while frying remaining 3 fillets in remaining 3 tablespoons oil.
Serve immediately.
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When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
