“A pen and a paper, a stereo, a tape of
Me and Eric B, and a nice big plate of
Fish, which is my favorite dish
But without no money it’s still a wish
Cos I don’t like to dream about gettin paid
So I dig into the books of the rhymes that I made
To now test to see if I got pull
Hit the studio, cos I’m paid in full”
– Rakim (Paid In Full 1987) –
Every time I haven’t heard this track in awhile like second nature I gotta hit the supermarket.Cause fish is my favorite dish :)Here is the recipes I follow when the magic has to happen.It definitely makes for a wonderful dinner if you like fish.
6-8 – catfish fillets, thinly sliced
1 – teaspoon crushed dried thyme leaves
1 – teaspoon cayenne pepper
1 – teaspoon black pepper
1 – teaspoon salt
1/2 – teaspoon garlic powder
1/2 – teaspoon onion powder
1/2 – teaspoon paprika
1/2 – cup butter, melted
Cookware and Utensils:
1 – cast iron skillet or large heavy skillet
1 – mixing bowl
1 – spatula
As always the key to great cooking is to be prepared and to use quality ingredients.
Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.
Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.
Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.
Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce some smoke so another way to tell when to turn over you fillets is when the smoke turns gray.
1 pound okra
1/2 cup vegetable oil
2 teaspoons salt to taste
2 teaspoons black pepper, freshly ground
1) Wash the okra in cold water and drain. Cut it into 1/2-inch slices and
remove the stems.Cut onion into slivers.
2) Heat half the oil in a large heavy skillet over medium heat. Add half
the okra and spread it into an even layer with a spatula. Sprinkle with salt
and pepper. Fry, turning the okra with a spoon to cook evenly, until the
okra is tender, crispy, and well browned, about 10 minutes. Drain on paper
towels. Repeat with remaining oil and okra and serve hot.
***Serve with a baked potato and cornbread***