It's Not Just For Friday

Supper, Monday February 27: fried catfish; roasted sweet potato; kohlrabi greens and feta. 

When I bread for frying I start with a coating of flour. Then comes a dip in a 1:1 mix of eggs and buttermilk. Finish in a blend of 1:2 flour:breadcrumbs. I usually dredge all the food in the flour first then use the flour in the final step. 

Feta is great with sauteed greens. finish with a little lemon juice. 

I don't buy breadcrumbs. Buy reduced/day old french or other simple white bread. Slice and dry, then crumb it in a food processor. Keep in freezer.