Supper, Friday Oct 19, 2018: catfish; cabbage;
sweet 'taters.
We had a good haul of sweet potatoes from the garden. Thankfully we both like them a lot.
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| I wasn't kidding. |
If I'm going to get the fryer out I might as well go all out. No reason to fry just one thing right? Thankfully just sliced and fried is one of our favorite ways to eat them. Don't fry them at the same temp as regular fries. Oil that hot will caramelize the sugars too much. I have found that 350 is good. I drop them twice. The first time is to mostly cook them through. I pull them out of the oil and let them rest above the oil in the basket. They actually finish cooking there, but they are a soggy greasy mass. Just before serving I drop them the second time for a minute or two. Time depends on how fast they are browning.
The cabbage looks a little funny. It's home canned from Alexis' mother. That's what it looks like when you don't add preservatives.
