Fried Cat Fish
Ingredients
1 pound of Catfish fillets
1 teaspoon garlic
1 teaspoon onion powder
1 teaspoon of sage
1 teaspoon of salt
1 teaspoon of pepper
1 quart of oil for deep frying
1 to 1 ½ cup of Seasoned batter
Directions
Heat a fryer/cast iron skillet halfway filled with oil to 350 degrees F. Sprinkle both sides
of each catfish with onion powder, garlic powder, sage, salt and pepper. In a separate
bowl pour seasoned batter. Dredge the catfish in the seasoned batter and place in fryer.
Fry for approximately 7 to 8 minutes until done. Drain on paper towels.
Collard Green Artichoke Dip
Ingredients
4 tablespoons butter
Garlic powder
Onion powder
¼ cup all-purpose flour (thickening purposes)
1 heavy whipping cream
2/3 cup Parmesan (freshly grated)
½ Cheddar Cheese (shredded)
Dash Hot Sauce
Dash Worcestershire sauce
10 oz collard greens (cooked and drained)
2-3 oz Artichoke hearts (coarsely chopped)
½ teaspoons salt
¼ teaspoon of pepper
Directions
Preheat oven to 425 degrees F.
In a large mixing bowl combine collard greens, artichoke hearts, melted butter, garlic
powder, onion powder, salt and pepper. Stir in the Cheddar cheese. Stir in the heavy
cream. Add hot sauce and Worcestershire. Stir in flour (if desired). Add mixture to a
casserole dish and top with Parmesan cheese. Bake for 20 minutes or until golden
brown.
Serve this dip with tortilla chips—preferably Tostitos Hint of Lime