Southern-fried Recipes

Everyone knows that fried chicken and hushpuppies are classic Southern foods, but here are a few lesser-known recipes to give you another taste of the South. Enjoy!

Ingredients

• 1 large egg, beaten
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour, divided
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 medium size green tomatoes, cut into 1/3-inch slices
• Vegetable oil

Instructions

1. Combine egg and buttermilk; set aside.
2. Combine 1/4 cup of the flour, cornmeal, salt, and pepper in a shallow bowl or pan.
3. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
4. Pour oil 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

 

Ingredients

• 4 cups water
• Salt and pepper
• 1 cup grits
• 3 tablespoons butter
• 2 cups shredded cheddar cheese
• 1 pound shrimp, shelled and deveined
• 6 slices bacon, chopped
• 4 teaspoons lemon juice
• 1 cup thinly sliced scallions
• 1 clove of garlic, minced
• 1 teaspoon Creole seasoning

Instructions

1. Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter, cheese, and Creole seasoning.
2. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain. In the bacon grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, scallions, and garlic. Sauté for 3 minutes.
3. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

 

This recipe is meant to be spread across newspaper and eaten by a whole mess of people! Feel free to halve it.

Ingredients

• 5 pounds red potatoes
• 10 ears of corn, halved
• 1 lemon, quartered
• 5 pounds shrimp, shelled and deveined
• 2 pounds smoked sausage, chopped into 1-inch pieces
• 2 tablespoons salt
• 3–4 tablespoons black pepper
• 1 (4 oz.) package Zatarain’s seafood boil
• 1 cup Creole seasoning
• 4 large garlic cloves, minced
• 1½ cups butter, divided

Instructions

1. Fill a large pot (one you would use to steam crabs or lobster) approximately half full with water.
2. Add potatoes, sausage and lemons, 1/2 cup Creole seasoning, and crab boil package.
3. Bring to a boil.
4. Boil for 10 minutes, then add corn.
5. Meanwhile, melt 1/2 cup butter in another large pot.
6. Add garlic, salt, pepper, and 4 cups of water.
7. Bring to a boil.
8. You will add shrimp to this pot once the potatoes and corn are cooked in the other pot. It only takes about 5–7 minutes for them to turn pink once they hit the boiling water.
9. While shrimp is boiling, drain potatoes and corn pot. Layering as you go, add 1/2 pound melted butter and generous sprinkles of more Creole seasoning in a large serving bowl.
10. Drain shrimp pot. Place shrimp in large bowl. Sprinkle with Old Bay seasoning.

– Malary Bartholomew