Pickled Leftover Fried Catfish

It is Lent and in Louisiana this means Fish Fry Fridays. Just drive around town and you’ll see signs for great Fish Fry Friday deals at churches, clubs, and even some fire stations. Read the newspaper–restaurants are advertising Fish Fry Fridays. New Orleans even has a Fish Fry Guide. Usually the deals are just too good to pass up with generous portions of fish catfish and often provide the opportunity to make a donation to a church or organization. That’s a win, win.

Generous portions of fried fish equals leftovers. For sure there is nothing wrong with a leftover fried catfish sandwich, even a cold one, just add cole slaw to mine, please. But what if there is only a little piece or two of leftover fried catfish, not enough for a sandwich? My go-to is this easy, simple ingredient, Pickled Fried Catfish recipe. Easy as in, simply toss and chill. It makes the perfect flavorful appetizer with crackers, sliced avocados on crostini, endive leaves, or simply with a toothpick and a napkin. It looks great on a charcuterie board and can even be tossed with lettuce for an INSTANT salad.

Put on Your TO COOK TO CREATE Thinking Cap: No leftover fried catfish? Use any leftover fried fish or even fried shrimp! No green olives? Add black olives or capers. Garlic lover? Add a clove of minced garlic. Like it spicy? Add diced jalapeno or serrano peppers. Like a bit more crunch? Add minced celery. No purple onions? Use other onions, including green or shallots. Love sundried tomatoes? Mince and add a few. Have some flavored oils? Try them.

FOOD FUN: Going crazy with the quarantine? Obviously, we all are. Did you hear Madonna sing the Fish Fry Remix  of her hit song “Vogue” in her bathroom? Give it a listen and then, “C’mon, go, let’s go eat some fish, fried fish.”