Recently porch wine and gravy traveled to Natchez, Mississippi. I use my trips to inspire me to come up with a new recipe for Sunday Supper. Natchez was no different.

If you haven’t been to Natchez you are missing out. Established in 1716, it is one of the oldest and most important European settlements in the lower Mississippi River Valley. It was a hustling, bustling town in the beginning due to the thriving Steamboat industry. It shipped goods up and down the Mississippi. Natchez was home to very wealthy planters that built huge, beautiful home with their wealth. But the steamboats faded when trains came and bypassed the river towns. Industries left. When the riverboat casinos showed up the locals say it was a nighttime hot spot. Kind of a small New Orleans. But they left too. A small riverside casino remains today. Today, the city is mainly known for its heritage tourism. I am sure Natchez misses the hordes of revelrous people and their money but I have to say that I liked the Natchez now. It’s a town full of history and beautiful architecture. We drove through the bluffs along the mighty Mississippi and passed towering Southern beauties. Turned a corner and there were small shack like houses. Driving a little further, a farmhouse with a barn appeared. The road ended with a deer standing in a field full of wildflowers. The farther we drove the more we discovered. It was like taking a tour of what encapsulates the South all in one drive. 

At one turn there was a man sitting on an office chair in an empty lot slowly drinking a gallon of milk and waving at everyone who drove by, the girls and I named him Harold.Really though, doesn’t that fit in with the south? You know what they say in the South “We don’t hide crazy, we put it on the porch and give it a drink” It became a theme of the trip to find people sitting on chairs on the side of the road enjoying a drink. We found more than one y’all. I kind of miss those guys.

The southern hospitality that you find missing more and more in the South was abundant in Natchez. Everyone we talked to was truly gracious. No matter if lower, middle or upper class it was the same -nice and welcoming. I started to look for a rude or angry person. My search was fruitless. Well, there was that one lady who stalked me at the casino bar (don’t judge it was the only thing open.) Yet, even she was gracious while staring at me like the I was the last thing to eat on a deserted island and asking me “How are you?”  Y’all I swear she licked her lips.

After talking to a bartender who explained how the economy had affected Natchez negatively it became even more amazing. Everywhere we went there were hard working folk who did their jobs with pride and smile on their face. Made me really think about my attitude when things get stressful at work. I could learn something from the people of Natchez. My best description of visiting Natchez is that it gave me that feeling of being welcome and relaxed like when you sit down at your Maw-MAw's kitchen table, sipping coffee and visiting. The feeling of knowing there was no need to rush and you just want to sit there forever sipping on coffee while the smells of southern food cooking on the stove wafts by. 

Natchez isn’t where you go to party. It’s where you go to sit and take a breath. To sit on a porch and admire the great Mississippi and think of all the great things about the South. Our rich history, our strong traditions, our resilient people that no matter what life hands us we still put a smile on our face and keep marching on because like the mighty Mississippi we can be diverted but never stopped.

This recipe is my nod to Natchez and its cuisine that combines the foods of the Delta and all its bounty.

There is definitely a love for Cajun food in Natchez. This is I represented by adding the Crawfish Dip Coleslaw to the poboy. It’s like having your po-boy dressed  (this means all the fixins ) but with an extra punch of spice. Catfish is a Delta staple. This hearty fish fries up beautifully and has a very distinct taste. Some people prefer a flour/cornmeal mix. I like the pure cornmeal batter because I prefer the texture and how crispy the fish gets. Why a po-boy? Partly to represent the many New Orleans dishes Natchez has adopted and umm it’s a po-boy! Who doesn’t love a po-boy? We traditionally don’t make our po-boys at home but I am sure unlike here there isn’t a po-boy place around every corner to satisfy your craving. 

For your ingredients.  First the bread. I used po-boy bread that we can by at our local markets but a soft French bread will do the trick. Fresh catfish is a must or at the best quality fresh frozen you can find. If you can’t find catfish try another firm white fish. Then you just need milk, Creole mustard, cornmeal, spices and vegetable oil for frying. The recipe for the Crawfish Dip Coleslaw is on the blog, you can make this in advance and store in the fridge for up to 24 hrs. 

You should start your prep at least 1 1/2 hours before your ready to fry so your fish have time to marinate in the milk. Catfish can have a strong smell or fishy taste (especially if its been frozen and thawed), this milk bath helps tone that down and milds down the flavor. Now, by strong I don't mean overpowering, please don't eat spoiled fish. It's just stronger than other types of fish. The milk also eliminates having an extra step in the battering process. 

Combine milk and mustard. Place your fish in a casserole and cover with milk mixture. Let soak for at least an hour in the fridge.

Once ready remove fish from fridge and let stand for about 10 minutes.

While it’s resting combine cornmeal with spices in a shallow pan and set aside.

Remove fish from milk mixture allowing excess to drip off. 

Dredge catfish filets in cornmeal mixture, shaking off the excess. Place your battered pieces on a wire rack, allowing the batter to set and heat up your veggie oil in a heavy dutch oven or large skillet. I use a dutch oven making sure to have 2 inches of oil in the pot.  

Heat oil to 350. Once ready, add fillets in batches being careful not to crowd. Gently flip the fish till lightly browned on all sides. Takes about 3-4 minutes total.

Remove fish from oil and place on wire racks over paper towels or newspaper to cool slightly.

That’s it your done, serve on some nice white bread dressed with a nice dollop of Crawfish Dip Coleslaw. That's if you can resist snacking on the catfish before you make a po-boy out of it. 

 
Recipe:
Prep time - 1 1/2 hours
Cook time - under 20 minutes (depends on the size of your pan)

6 (4 to 6 ounce) catfish fillets
2 cups milk
1 tablespoon Creole mustard
2 cups yellow cornmeal
1- 2 tablespoons Meaux Cajun Seasoning (recipe in blog or sub for your favorite mix)
Crawfish Dip Coleslaw for dressing the po-boys                                                                            

4-6 po-boy loaves or 2 loaves of soft French bread                                                                        

1 teaspoon salt

Combine milk and mustard. Place your fish in a casserole and cover with milk mixture. Let soak for at least an hour in the fridge.

Once ready remove fish from fridge and let stand for about 10 minutes.

While it’s resting combine cornmeal with spices in a shallow pan and set aside.

Remove fish from milk mixture allowing excess to drip off. 

Dredge catfish filets in cornmeal mixture, shaking off the excess.
 
Place your battered pieces on a wire rack, allowing the batter to set. 

Heat up your veggie oil in a heavy dutch oven or large skillet. I use a dutch oven making sure to have 2 inches of oil in the pot.  

Heat oil to 350. Once ready add fillets in batches being careful not to crowd. Gently flip the fish till lightly browned on all sides. Takes about 3-4 minutes total.

Remove fish from oil and place on wire racks over paper towels or Newspaper to cool slightly.

Serve on your bread dressed with the Crawfish Dip Coleslaw.