DIY Southern Fish Fry

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For a southern fish fry, traditionally, catfish is the ideal choice for a fish fry. Other great choices are flounder, bass or bream. A good rule of thumb is 1/2 to one pound of fish per person.  

 

Invest in a deep fryer

 


With a large amount of fish to fry, you'll want to invest in a quality deep fryer. Since half the fun is enjoying the warm weather, opt for an outdoor fryer. At the end of the day, you'll be glad your house doesn't smell like deep-fried fish.

 

Sides, Sauces and Sips For Your Fry

 

  • French fries
  • onion rings
  • hush puppies
  • cole slaw
  • tartar sauce
  • vinegar
  • ketchup
  • lemon wedges
  • pickles
  • cocktail sauce
  • beer
  • sweet tea
  • lemonade

 

Stock Up On Picnic Supplies

Part of the beauty of a fish fry is the limited cleanup. Ditch the fancy tableware and break out the paper plates, napkins, and plastic utensils. While you're at it, lay some old newspapers or brown paper bags out on top of some picnic tables.

 

RECIPES:

Ingredients

  • TARTAR SAUCE

    • 3/4 cup mayonnaise
    • 2 tablespoons chopped sweet gherkin pickles
    • 2 tablespoons minced fresh dill
    • 1 tablespoon thinly sliced scallions (white and light green parts only)
    • 2 teaspoons chopped capers (rinsed and drained)
    • 2 teaspoons freshly squeezed lemon juice
    • 2 teaspoons Dijon mustard
    • Salt and pepper to taste

  • FISH AND FRIES

    • Vegetable oil, for frying
    • 3 russet potatoes, cut into 1/4-inch sticks
    • 3/4 cup fine cornmeal
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup milk
    • 2 pounds firm white fish fillets (such as hake, haddock, pollock or cod), cut into 3-inch chunks
    • Tartar sauce (recipe above)
    • Lemon wedges, for serving
 

Preparation

For the tartar sauce:

In a medium bowl, mix together mayonnaise, gherkins, dill, scallions, capers, lemon juice, mustard, salt and pepper. Set aside in the fridge until ready to use.

For the fish and fries:

1. Fill a Dutch oven or heavy deep saucepan with 3 inches of oil and heat the oil to 350°F over medium-high heat. Preheat oven to 250°F.

2. Place a cooling rack onto a rimmed baking sheet. Lower the potatoes into the oil (don't overcrowd; you may need to cook in batches). Fry for 3 minutes. Remove to prepared baking sheet.

3. Increase the heat of the fryer to 375°F.

4. Place fries in the hot oil for a second fry and cook until golden brown and tender, about 6 minutes. Remove to prepared baking sheet and sprinkle with salt. Keep warm in oven while the fish fries.

5. In a shallow dish, combine the cornmeal, flour, baking powder, salt, paprika, garlic powder and pepper. Pour the milk into another shallow dish. Dip the fish in the milk, then dredge it in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping the seafood in the milk and cornmeal mixture again.

6. Working in batches, lower the seafood into the hot oil and fry, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

MORE IDEAS HERE!

Starbucks Unicorn Frappuccino Copycat Recipe

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INGREDIENTS

  1. For the blue syrup:
  2. 1/2 teaspoon blue raspberry Kool-Aid powder
  3. 1/2 teaspoon hot water
  4. 1/4 cup white chocolate candy melts, melted
  1. For the Frappuccino:
  2. 1/2 cup ice
  3. 3/4 cup milk
  4. 1-2 scoops vanilla ice cream
  5. 1/2 tablespoon mango syrup
  6. 1 tablespoon pink lemonade Kool-Aid powder
  7. 1/4 teaspoon citric acid
  8. 1/2 tablespoon grenadine syrup
  1. For the topping:
  2. Whipped cream
  3. Pink pearl dust
  4. Blue pearl dust

DIRECTIONS

  1. To make blue syrup: Into a bowl, add Kool-Aid powder and water, and mix to combine. Whisk in the melted white chocolate until completely incorporated. If it sets or is a little too thick, you can add 1 drop of water at a time until you have a pourable consistency.
  2. To make Frappuccino: Into a blender, add your ice, milk, vanilla ice cream, mango syrup, pink lemonade Kool-Aid powder, citric acid, and grenadine. Blend until smooth. If the color isn't vibrant enough, you can add more grenadine 1/4 teaspoon at a time.
  3. To assemble: Pour the pink mango Frappuccino into the cup, filling it a third of the way full. Then drizzle the blue syrup around the inside of the cup, letting it drip down slightly. Top with remaining Frappuccino and whipped cream, and then sprinkle with pearl dust. Serve immediately.

INFORMATION

Category
 
Drinks, Shakes
Yield
 
1 Frappuccino
Total Time
 
15 minutes

Starbucks Mango Dragonfruit Refresher Copycat

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Ingredients

  • 2 cups water
  • 1/2 Packet of Crystal Light Peach Mango (single serving) or Mango Juice 4 oz
  • 1 Packet of Great Value Dragonfruit Drink Mix (single serving)
  • 1 teaspoon of your favorite sweetener
  • 1 cup of Ice
  • ¼ cup Mango fruit or Dragon Fruit, chopped finely for Garnish (optional)

Takes 5 min.

serves: 20 oz.

Instructions

  1. Pour Water into a Shaker Cup
  2. Add 1/2 packet of Crystal Light Peach Mango (single serving) or Mango Juice 4 oz.
  3. Add 1 packet of Great Value Dragonfruit Drink Mix (single serving)
  4. Add 1 teaspoon of your favorite sweetener
  5. Add 1 cup of Ice
  6. Optional: Add the 1/4 cup of Mango Fruit or Dragonfruit, finely chopped
  7. Shake all ingredients in a shaker cup
  8. Pour into a 20 oz. serving cup with ice
  9. Alternative: You can replace 1 cup of water with lemonade for your preference, they offer this at Starbucks as well

Starbucks S'mores Frappuccino Copycat Recipe

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Ingredients
  • 4 cups ice.
  • 1/2 cup black coffee, cooled.
  • 1/4 cup whole milk.
  • 1 teaspoon vanilla.
  • 3 tablespoons marshmallow topping.
  • 2 tablespoons chocolate sauce or syrup.
  • Garnish: whipped cream, graham cracker crumbs and chocolate syrup.
Instructions
  • Add Iced Coffee, cocoa powder and ice to the blender.
  • In a small bowl, heat marshmallows in microwave for 30 seconds.
  • Add marshmallows to blender.
  • Blend until smooth.
  • Pour into glass.
  • Garnish with whip cream, crushed graham crackers and chocolate bars.

Copycat Honeybaked Ham

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INGREDIENTS

  • 8 lb spiral cut ham
  • 1/4 cup honey
  • 2 cups granulated sugar
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon smoked paprika
  • cooking spray
  • fresh herbs for garnish

INSTRUCTIONS

  • Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray.
  • Place the ham cut side down in the pan and pour the honey over the top. Cover the pan with foil.
  • Bake for 2 hours or until a thermometer inserted into the ham registers 140 degrees F. Remove the ham from the oven and preheat the broiler.
  • Place the sugar, onion powder, cinnamon, nutmeg, ginger, cloves and smoked paprika in a medium sized pan along with 1/2 cup of drippings from the pan or water.
  • Stir to combine the sugar and liquid then bring to a boil. Boil for exactly one minute.
  • Pour half the glaze over the ham and place the ham under the broiler. Broil for 1-2 minutes or until glaze starts bubbling.
  • Remove the ham from the oven and pour the remaining glaze over the ham. Broil for 1-2 minutes more.
  • Remove the ham from the oven and separate the slices. Transfer the ham to a platter and serve, garnished with herbs if desired

Nana's Famous Mashed Potatoes

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Ingredients

  • 4 lbs. Yukon Gold potatoes, peeled, cut into 2” pieces
  • 1 tablespoon kosher salt, plus more
  • 1 1/2 whole milk
  • 3 sprigs thyme (optional)
  • 2 bay leaves
  • 1 1/2 unsalted butter, plus more for serving
  • Freshly ground black pepper

Preparation

  • Place potatoes in a large pot and pour in cold water to cover by 1”. Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).
  • Drain potatoes, reserving ½ cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
  • Meanwhile, heat milk, thyme sprigs, if desired, bay leaves, and ¾ cup butter in a small saucepan over medium heat until butter is melted. Remove from heat.
  • Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
  • Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
  • Serve mashed potatoes with a few pats of butter on top.
  • Do Ahead: Potatoes can be made 4 hours ahead. Pass through ricer into a large pot and cover. Just before serving, reheat over low, gently stirring in reserved potato cooking liquid as needed to loosen.

Homemade Strawberry Shortcake

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Ingredients:


1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream

Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Our Fave Scrambled Egg Recipe

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Here is my fave go-to scrambled egg recipe:

In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Stir in the cheese. Cook until you reach desired consistency.

Midwestern Famous Homemade Chili #BUSHSChiliBeans

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During this winter of polar vortexes here in the midwest, it is all about comfort food for my family. There is nothing a hearty, slow-simmered chili on a cold winter night! Our family loves chili and it's easy to whip together even during the week.
BUSH’S® Chili Beans have so many varieties to choose from: pinto, kidney, black, white, red or mixed beans, mild, medium or hot sauce. They are perfect for chili because they are already simmered in their original chili sauces, made with a special blend of chilies, spices, garlic and onions.
Be sure to print your coupon below before heading out to Walmart! The coupon is while supplies last, so get printing today.
  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 1 small green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 (16-ounce) cans BUSH’S® Chili Beans (pick your fave variety!)
  • 2 (14-1/2-ounce) cans diced tomatoes
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin

HOW TO MAKE IT

Step 1

Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in bigger pot; stir in beans and remaining ingredients. Let simmer for an hour.

Step 2

Add toppings, like cheddar cheese or corn chips.

Get more chili recipes here!

Chocolate Chunk Cookies

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Chocolate Chocolate Chunk Cookies

Ingredients 

1 1/2 cups all-purpose flour, spooned and leveled 
3/4 teaspoon kosher salt 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 cup (1 stick) unsalted butter 
24 ounces semisweet chocolate, chopped 
1 cup sugar 
3 large eggs 
1 teaspoon pure vanilla extract 

Directions 

Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside. 
In a large microwave-safe bowl, combine the butter and 12 ounces (2 cups) of the chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. 
Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the remaining 12 ounces (2 cups) of chocolate. Let cool for 15 minutes. 
Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets. 
Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely. 

These are perfect for cookie exchanges! Or you could substitute in peanut butter chips. We really like the Reeese's chips.

Chili's Copycat Molten Lava Cake

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  • 1 cup semisweet chocolate chips
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 3 eggs
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 6 Tablespoons flour
  • caramel sauce, for drizzling
  • vanilla ice cream
  • Smuckers Chocolate Magic Shell ice cream topping, for drizzling

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
  3. Whisk in powdered sugar until combined.
  4. Add 3 eggs and 1 egg yolk, and whisk until combined.
  5. Add vanilla and flour and mix again.
  6. Generously spray four oven safe cups with cooking spray, and evenly fill with batter.
  7. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
  8. Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
  9. Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top

Instant Pot Hamburger Helper

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You'll Need:

  • vegetable oil
  • ground beef
  • yellow onion 
  • garlic
  • kosher salt
  • ground black pepper
  • Worcestershire sauce
  • tomato paste
  • beef broth
  • cheddar cheese
  • elbow macaroni dry

Add the oil to the pressure cooker and set to sauté.

  1. Next, add ground beef and diced onion. Brown the ground beef, about 5 minutes.
  2. Season with garlic, Worcestershire sauce, tomato paste, salt and pepper. Cook for 2 more minutes.
  3. Pour in 1/4 c. of beef broth and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom. 
  4. Add the rest of the broth and macaroni. Stir well.
  5. Lock the lid, turn the pressure valve to closed and set the cooking time to 5 minutes.
  6. When instant pot beeps and is done cooking, quick release the steam valve. 
  7. Stir in the cheese until melted and combined.

Need an instant pot? Get one here!

Starbucks Pumpkin Pound Cake Recipe

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Ingredients

  •  1 1/2 c. All Purpose Flour
  •  1/2 tsp. Ground Cinnamon
  •  1/2 tsp. Salt
  •  1/2 tsp. Baking Soda
  •  1/2 tsp. Baking Powder
  •  1/4 tsp. Ground Cloves
  •  1/4 tsp. Ground Nutmeg
  •  1 1/2 c. Sugar
  •  1/2 c. Fat Free VanillaYogurt
  •  3 Egg Whites
  •  1 c. Canned Pumpkin

Instructions

  1. Preheat oven to 350º. Grease a loaf pan, set aside.
  2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
  3. In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
  4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
  5. Let cool on a wire rack. Makes 8 serving.

Starbucks Washington Apple Cake

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Makes: 6 Mini Cakes

Cooking Time: 1 hr 5 min

Cooking Vessel Size: Mini Cheesecake Pan

Ingredients
  • 4 Granny Smith Apples
  • 1 1/2 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 2/3 cup butter, softened
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Core and dice the apples. Place in a large bowl and coat with 1/4 cup of the sugar and the ground cinnamon.
  3. Place the coated apples on a baking pan. Bake in the preheated oven for 25 minutes, stirring after 10 minutes. Set the roasted apples aside to cool. Turn the oven down to 300 degrees F.
  4. In a mixer, cream together the softened butter and remaining 1 1/4 cups sugar.
  5. Blend in the milk and vanilla extract.
  6. Add the eggs, one at a time. Beat well after each egg.
  7. Mix the dry ingredients together in a medium-sized bowl. Slowing add the dry ingredients to the mixer. Mix until combined.
  8. Spray a mini cheesecake pan with non-stick cooking spray. Fill each part of the pan halfway full with the batter. Top with the roasted apples over the batter.
  9. Bake in the 300 degree F oven for 65-75 minutes (or longer depending on the oven). Keep a close eye on the mini cakes. Cool for 5 minutes and remove the individual cakes from the pan.
  10. Serve warm with caramel sauce.

Apple Cake

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INGREDIENTS

  • Cake:
  • 1 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup of egg substitute
  • 1/2 cup reduced fat molasses
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup unsweetened applesauce

DIRECTIONS

  1. Preheat oven to 350 degrees F. Spray a 8x8-inch baking pan with vegetable cooking spray. Set aside.

  2. Combine flour, baking powder, soda, and spices in a large mixing bowl. Set aside.

  3. Beat margarine and molasses with an electric mixer on high speed for 1 minute

  4. Add egg substitute and valinna and beat on high speed for 30 seconds. Mixture will be very liquid.

  5. Add SPLENDA Granulated Sweetener and beat on medium speed until very smooth, for 1 1/2 minutes

  6. Add flour mixture and applesauce nd beat on low speed unti mixed (about 45 seconds).

  7. Spread batter evenly into prepared pan and bake for 30 minutes.

 

Raspberry Chocolate Parfait #SnackHappy

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I am always looking for healthy and tasty snacks for my family and me. So when I got the opportunity to try out Back to Nature brand at Fresh Thyme, of course I said yes!

 

Back to Nature products are Non-GMO in over 90% of their products. They are dedicated to making great-tasting products and it shows!

I headed out to Fresh Thyme on a beautiful, warm Jan. day. I had checked out the product line ahead of time online and was looking for the Back to Nature granola specifically.

 Here are some of their delicious product line to try out:

  • ·       Stoneground Wheat Crackers (USDA Certified Organic, no hydrogenated oils, no high fructose corn syrup)
  • ·       Chocolate Chunk Cookies (Non-GMO Project Verified, no hydrogenated oils, no high fructose corn syrup)
  • ·       Cashew Almond Pistachio Nuts (Non-GMO Project Verified, no hydrogenated oils, no high fructose corn syrup)
  • ·       Chocolate Delight Granola (Non-GMO Project Verified, gluten free, no hydrogenated oils, no high fructose corn syrup)

 

I picked up the Chocolate Delight Granola and the Apple Cinnamon Granola clusters.

As part of my getting healthier mission for 2019, I have been eating more yogurt. So I decided to make a Raspberry Chocolate Delight Granola Parfait. This is a fun and delicious way to start your morning.

All you need is your favorite raspberry yogurt (I used Greek yogurt for this) and the Chocolate Delight Granola Clusters. Alternate layers of granola and yogurt and you have yourself a pretty and delicious breakfast (or snack!)

Before heading out to stock up on all these yummy products, be sure to print off the $1.50 Back to Nature coupon. This coupon is redeemable at Fresh Thyme stores.

 

Also check your Valpak envelope to get additional Back to Nature coupons!

 

This post is sponsored by Savings.com.