Ingredients:
For Catfish Fillet:
- 2 catfish fillets
- 1 cup buttermilk
- 1 cup cornmeal
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For Baked Potato:
- 2 large russet potatoes
- Olive oil
- Salt and pepper to taste
For Broccoli with Parmesan Cheese:
- 2 cups broccoli florets
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Catfish Fillet:
- Place the catfish fillets in a shallow dish and pour the buttermilk over them. Let them marinate for about 15 minutes.
- In a separate bowl, mix the cornmeal, paprika, garlic powder, salt, and black pepper.
- Remove the catfish fillets from the buttermilk and dredge them in the cornmeal mixture, pressing gently to coat both sides.
- Heat vegetable oil in a skillet over medium-high heat. Fry the catfish fillets for about 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.
- Baked Potato:
- Wash and scrub the potatoes to remove any dirt. Pat them dry with a paper towel.
- Rub the potatoes with olive oil, then sprinkle them with salt and pepper.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork.
- Remove from the oven and let them cool for a few minutes before handling.
- Broccoli with Parmesan Cheese:
- Steam or blanch the broccoli florets until they are tender but still crisp. Drain any excess water.
- Place the cooked broccoli in a serving dish and sprinkle with grated Parmesan cheese. Season with salt and pepper to taste.
- Serve:
- Place the crispy catfish fillets, baked potatoes, and broccoli with Parmesan cheese on separate plates.
- You can serve the baked potato with your choice of toppings like sour cream, butter, or chives if desired.
- Enjoy your soul food meal!
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