A generous serving of fried catfish with fries and coleslaw.

Catfish Platter

Soda

Shrimp Dinner

Fried Pickles

Catfish Bites

Crispy chicken tenders served with dipping sauce.

Chicken Tenders

Shrimp Combo

Includes catfish fillets, fries, and hushpuppies.

Fried Catfish Platter

Lemonade

Sweet Tea

A slice of tangy key lime pie topped with whipped cream.

Key Lime Pie

Battered shrimp served with fries and cocktail sauce.

Shrimp Basket

Deep-fried cornmeal balls served with honey butter.

Hush Puppies

Crispy fried catfish served with a side of tartar sauce.

Fried Catfish

In a bowl, pour the buttermilk over the catfish fillets and let them marinate for at least 30 minutes in the refrigerator.

Marinate Catfish

In a separate bowl, mix the cornmeal, flour, cajun seasoning, salt, and black pepper.

Prepare Breading

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring they are evenly coated.

Bread Catfish

Carefully place the breaded catfish fillets in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry Catfish

Peel the potatoes and cut them into thin strips (fries). Soak them in cold water for 30 minutes to remove excess starch.

Prepare Potatoes

In a separate pot, heat the vegetable oil over medium-high heat until hot.

Carefully add the soaked and drained potato strips to the hot oil. Fry for about 5-7 minutes, or until golden brown and crispy. Remove and drain on paper towels, then sprinkle with salt.

Fry Potatoes

Shred the cabbage and carrots using a grater or food processor.

Prepare Vegetables

In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until smooth.

Make Dressing

Add the shredded cabbage and carrots to the dressing. Toss until the vegetables are well-coated. Refrigerate for at least 15 minutes before serving.

Combine

catfish fillets

buttermilk

cornmeal

all-purpose flour

cajun seasoning

salt

black pepper

vegetable oil

potatoes

green cabbage

carrots

mayonnaise

apple cider vinegar

sugar

Gather all the ingredients needed for making soda.

Prepare the Ingredients

In a large pitcher, combine the granulated sugar with 1 cup of carbonated water. Stir until the sugar is completely dissolved. This will create a sweet syrup base for the soda.

Mix the Sugar

Pour the flavoring syrup into the pitcher with the sugar mixture. Stir well to combine and ensure the flavoring is evenly distributed.

Add Flavoring

Slowly add the remaining 3 cups of carbonated water to the mixture, stirring gently to avoid losing the carbonation.

Combine with Carbonated Water

Fill glasses with ice cubes and pour the soda mixture over the ice. Serve immediately for the best flavor and fizz.

Serve Over Ice

Carbonated water

Granulated sugar

Flavoring syrup (e.g., cola, root beer, cherry)

Ice cubes

In a bowl, combine the raw shrimp, minced garlic, olive oil, lemon juice, paprika, salt, and black pepper. Toss to coat the shrimp evenly. Cover and let it marinate in the refrigerator for at least 15 minutes.

Marinate the Shrimp

Heat a skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat and set aside.

Cook the Shrimp

Rinse the potatoes under cold water and cut them into fries. Pat them dry with a towel.

Prepare the Potatoes

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the cut potatoes to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Season with salt while still hot.

Fry the Potatoes

In a large bowl, combine the shredded cabbage and carrots. Toss to mix well.

Mix the Vegetables

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Make the Dressing

Pour the dressing over the cabbage and carrots. Toss well to coat everything evenly. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Combine and Chill

Raw shrimp, peeled and deveined

Garlic, minced

Olive oil

Lemon juice

Paprika

Salt

Black pepper

Potatoes, cut into fries

Vegetable oil

Green cabbage, shredded

Carrots, shredded

Mayonnaise

Apple cider vinegar

Sugar

Open the jar of dill pickles and drain the liquid. Slice the pickles into thick slices, about 1/4 inch thick. Set aside.

Drain and Slice Pickles

In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, black pepper, and garlic powder until well combined.

Combine Dry Ingredients

In another bowl, whisk together the buttermilk and egg until smooth. Gradually add this mixture to the dry ingredients and stir until just combined. The batter should be thick.

Add Wet Ingredients

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dip each pickle slice into the batter, making sure to coat it evenly on both sides.

Coat the Pickles

Carefully place the coated pickles in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes or until they are golden brown and crispy.

Fry the Pickles

Remove the fried pickles with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with your choice of dipping sauce.

Drain and Serve

dill pickles

baking powder

garlic powder

Rinse the catfish fillets under cold water and pat them dry with paper towels. Cut the fillets into bite-sized pieces and place them in a bowl.

Prepare the Catfish

Drizzle the lemon juice over the catfish pieces. Season with salt and black pepper. Toss to coat evenly and let marinate for 15 minutes.

Marinate the Catfish

In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, paprika, and garlic powder. Mix well to combine.

Prepare the Batter

In another bowl, beat the eggs and then whisk in the milk until well combined.

Mix Eggs and Milk

Pour the egg and milk mixture into the dry ingredients and stir until just combined. The batter should be thick but pourable.

Combine Mixtures

Dip each marinated catfish piece into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry in batches until golden brown, about 3-4 minutes per side.

Fry the Catfish Bites

Using a slotted spoon, remove the fried catfish bites and place them on a plate lined with paper towels to absorb excess oil.

Drain and Cool

In a small bowl, combine mayonnaise, hot sauce, and lemon juice. Stir until smooth and well blended.

Make the Dipping Sauce

Serve the catfish bites hot with the dipping sauce on the side.

Serve

Catfish fillets

Cornmeal

All-purpose flour

Baking powder

Garlic powder

Eggs

Milk

Hot sauce

Cut the chicken breasts into strips, approximately 1 inch wide.

Prepare the Chicken

In three separate shallow bowls, prepare the following: In the first bowl, place the all-purpose flour mixed with salt, paprika, garlic powder, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, add the breadcrumbs.

Set Up Dipping Stations

Take each chicken strip and first coat it in the flour mixture, shaking off any excess. Next, dip it in the egg mixture, allowing any excess to drip off, and finally, coat it in the breadcrumbs, pressing gently to adhere.

Coat the Chicken

In a large skillet, heat the vegetable oil over medium heat until it shimmers (about 350°F or 175°C).

Carefully place the coated chicken strips in the hot oil, making sure not to overcrowd the pan. Fry them for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Chicken Tenders

Once cooked, remove the chicken tenders from the oil and place them on a paper towel-lined plate to drain any excess oil.

In a small bowl, combine mayonnaise, ketchup, honey, and mustard. Stir until well blended and smooth.

Mix the Sauce

Transfer the dipping sauce to a serving bowl and serve alongside the chicken tenders.

Chicken breast

Breadcrumbs

Ketchup

Honey

Mustard

In a bowl, combine the flour, cornstarch, baking powder, garlic powder, salt, and black pepper. Mix well.

Prepare the Shrimp

In another bowl, whisk together the egg and milk. Gradually add the dry mixture to the wet ingredients until smooth.

Make the Batter

Dip each shrimp into the batter, ensuring they are well-coated.

Coat the Shrimp

In a deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully place the batter-coated shrimp into the hot oil and fry for 3-4 minutes or until golden brown. Remove and drain on paper towels.

Fry the Shrimp

Wash and peel (if desired) the potatoes, then cut them into fry shapes.

In a separate pot or deep fryer, heat the vegetable oil over medium-high heat.

Heat the Oil for Fries

Once the oil is hot, add the fries in batches, frying for about 4-5 minutes or until they are golden and crispy. Remove and drain on paper towels. Season with salt to taste.

In a large bowl, combine shredded cabbage and grated carrot.

Prepare the Vegetables

In a separate bowl, mix together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Pour the dressing over the cabbage and carrot mixture. Toss to combine and refrigerate for at least 30 minutes before serving.

Large shrimp, peeled and deveined

Cornstarch

Vegetable oil (for frying)

Carrot, grated

In a large bowl, pour 2 cups of buttermilk. Add the catfish fillets and ensure they are fully submerged. Cover and refrigerate for at least 1 hour.

Prepare the Marinade

In a shallow dish, mix together cornmeal, all-purpose flour, cajun seasoning, salt, and black pepper.

Prepare the Coating

In a large skillet, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Remove the catfish from the marinade, allowing excess buttermilk to drip off. Dredge each fillet in the cornmeal mixture, ensuring an even coating. Carefully place them in the hot oil, frying for about 5-7 minutes on each side or until golden brown. Remove and drain on paper towels.

Coat and Fry the Catfish

Peel and cut the potatoes into thin strips or wedges. Soak them in cold water for at least 30 minutes to remove excess starch.

In a deep fryer or large pot, heat 2 cups of vegetable oil over medium-high heat.

Heat the Oil for Frying

Once the oil is hot, drain the potatoes and pat them dry. Fry in batches until golden brown and crispy, about 4-6 minutes. Remove and drain on paper towels, then sprinkle with salt.

In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. In another bowl, mix the buttermilk, egg, and finely chopped onion. Combine both mixtures until just blended.

In a separate pot, heat 2 cups of vegetable oil over medium-high heat.

Once the oil is hot, drop spoonfuls of the batter into the oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry the Hushpuppies

onion, finely chopped

Cut the fresh lemons in half and use a citrus juicer or reamer to extract the juice. You should aim to collect about 1 cup of lemon juice.

Juicing the Lemons

In a medium saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat over medium heat, stirring occasionally until the sugar is completely dissolved, creating a simple syrup.