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.
print it
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
