Tour of Fifty States: Mississippi's meal

This week’s meal was from Mississippi! Farm Raised catfish here we come!

Menu: Oven “Fried” Catfish, Creamy Coleslaw, Mississippi Mud Pie
Outcome: This was a really GOOD meal and I know I want to make fish like this again. It was crispy and I’m glad that it wasn’t fried – it’s a good change from our regular broiled fish fillets. Everyone liked the coleslaw too, but I think that if I make this again, I’ll add more vinegar to it. Or maybe sprinkle a little malt vinegar over the top. I used bagged shredded coleslaw mix, which was just the right amount for the dressing recipe.
I changed the Mississippi Mud Pie a little from the recipe – it says to top with whipped cream and then sprinkle with pecans; instead, I sprinkled pecans over the top of the pie as soon as I poured the warm pudding in the crust, then chilled it. It was served with a dollop of whipped cream!  And just maybe I used a pre-made chocolate crust as a time saver!  Ssh don't tell.  :-)
Next up: Paula’s turn! She chose Wyoming!

Mississippi's meal

Oven “Fried” Catfish

Ingredients

• 6 (4 to 6 oz.) catfish fillets
• ½ cup milk
• 2 Tbsp. flour
• 1 cup cornmeal
• 1/8 tsp. salt
• 2 tsp. paprika
• 1 tsp. basil
• ½ tsp. onion powder
• 1 tsp. dry ground mustard
• 2 Tbsp. melted butter

Directions

1. Place milk into a shallow bowl.
2. Mix flour, cornmeal, salt, paprika, basil, onion powder and dry mustard in a pie plate or other small shallow container.
3. Dip the fish in the milk, then in the cornmeal mixture.
4. Place fish on a baking sheet coated with cooking spray.
5. Sprinkle the fish with melted margarine. Bake at 350 º for 15 to 20 minutes, or until crispy and brown.

Serves 6.

Creamy Coleslaw

Ingredients

• ½ cup sour cream 
• ¼ cup mayonnaise 
• 1 Tbsp. sugar 
• 2 tsp. lemon juice 
• 2 tsp. apple cider vinegar 
• 2 tsp. Dijon mustard 
• ½ tsp. celery seed 
• ¼ tsp. black pepper 
• ½ medium head cabbage; finely shredded or chopped (see note) 
• 1 small carrot, shredded (½ cup) 
• 1 small onion, chopped (¼ cup) 

Directions

1. Combine all ingredients except cabbage, carrot and onion in a large glass or plastic bowl. Add remaining ingredients; toss until evenly coated. 
2. Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any leftovers. 
3. Note: Bagged coleslaw mix may be substituted for cabbage and carrots. 
4. Serves 6.

   

   Creamy Coleslaw

Mississippi Mud Pie

Ingredients

• 25 chocolate wafer cookies (1/2 of 9 oz. package) 
• ½ cup pecan halves, plus more for garnish 
• 4 Tbsp. butter, melted, plus 2 Tbsp., cold, cut into small pieces 
• 2/3 cup plus 1 tsp. sugar 
• 1/3 cup unsweetened cocoa powder 
• 1/3 cup cornstarch 
• 1/4 tsp. salt 
• 2 ½ cups milk 
• 4 large egg yolks 
• ½ tsp. pure vanilla extract 
• ½ cup heavy cream 

  

  Mississippi Mud Pie

Directions

1. Preheat oven to 375 º. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9" pie plate; press into bottom and up sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool. 
2. Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time whisk in milk, being sure to incorporate the cornstarch. Whisk in egg yolks. 
3. Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through sieve into bowl. Stir in tsp. vanilla and 2 Tbsp. cold butter. 
4. Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining tsp. sugar, and remaining tsp. vanilla until soft peaks form. Spread whipped cream over pudding, and sprinkle with pecans. 
5. Serves 6.

   

   Doesn't that look yummy?