When Life Hands You a Broken Slide... Make Catfish!
Detour ahead issue #9, RV problems, Change of plans, Fried Catfish, Homemade Hushpuppies, Southern Collard Greens
Hey guys,
Well, we were supposed to be watching the sun set over Cooper Lake this weekend, drink in hand, dog snoozing at our feet. The RV was loaded up, Sheena was ready to roll, and Ken and I were both craving a little time off the grid.
But, as RV life will teach you again and again—plans are really just suggestions.
We were all ready to hit the road when we went to bring in the bedroom slide, and it got stuck.
Not just stuck like try again in five minutes stuck. I mean, we pushed, we pulled, we begged it—but it wouldn’t budge past a certain point. You could hear it trying to come in, but something was catching. So rather than driving to the lake, Ken and I found ourselves troubleshooting a stubborn slide.
It was like the RV said, “Nope, not today.”
Instead of sitting lakeside, Ken spent the weekend under, inside, and all around the RV, diagnosing and fixing the issue. Handyman that he is, he had it figured out and fixed by Sunday.
Thankfully, we were still at home where he had all his tools and could fix it. If it had happened at the lake, we would’ve been stuck there, unable to bring the slide in and unable to tow the RV home. As disappointing as it was in the moment, I’m so thankful it happened in our driveway and not miles away from home.
Sometimes things really do happen for a reason.
Since I wasn’t going anywhere, I leaned into kitchen time and worked on recipe testing for the Mississippi edition of my Forks in the Road: Recipes from Across America series. And y’all... the South knows what it’s doing.
I made a complete southern spread:
Crispy Fried Catfish – Cornmeal crusted, golden, and flaky. Just like I remember from a roadside diner we stopped at in Mississippi years ago.
Collard Greens – Slow-simmered with smokey bacon and just the right hit of vinegar to cut through the richness. (Although I think I went a little heavy on the spice level. I adjusted the amount in the recipe below, but if you like it hot, by all means, kick up the amount of red pepper flakes.)
Homemade Hushpuppies – Crunchy on the outside, soft and steamy inside. Perfect for dunking in a spicy remoulade.
Have you ever wondered where the name Hushpuppy came from? Legend has it that hunters or soldiers, while cooking by the fire, would toss scraps of fried cornmeal to their barking dogs with the command, “Hush, puppy!” Whether that’s true or just a good story passed down through the generations, I love the image of it. A simple little bite with a name full of folklore.
Not exactly the detour we wanted this weekend, but one that worked out in the end. The lake isn’t going anywhere. And now, the RV is ready to roll for next time. Fingers crossed 🤞
Now on to the recipes:
Crispy Fried Catfish
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: About 25 minutes
Ingredients:
4-6 catfish fillets- Fresh or frozen
1 cup fine yellow cornmeal
½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper- Adjust to your spice level
½ teaspoon lemon pepper
2 large eggs
½ cup buttermilk
1 tablespoon hot sauce- Optional, but highly recommended
Neutral oil for frying – Vegetable canola, or peanut oil
Instructions:
Prep your fish
Pat your fillets dry with paper towels and set aside.
Mix up your dredge
In a shallow bowl or dish, whisk together cornmeal, flour, salt, pepper, paprika, cayenne, and lemon pepper.
Egg wash
In a separate shallow bowl, beat eggs, buttermilk, and mix in hot sauce (if using).
Heat your oil: Add oil to a cast iron skillet until it reaches about a ½-inch depth. Heat to 350°F.
Dredge
Dip each catfish fillet in the egg wash, then press it into the cornmeal mixture, coating well on all sides.
Fry
Place fillets carefully in hot oil. Cook 3–4 minutes per side, until golden brown and crisp. Don't overcrowd the pan.
Drain and serve: Let the fish drain on a wire rack or paper towel-lined plate. Serve immediately.
Homemade Hushpuppies
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: About 20 minutes
1 cup yellow cornmeal
½ cup all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional)
1 tablespoon sugar
1 small onion, finely diced (about ½ cup)
1 large egg, beaten
¾ cup buttermilk
2 tablespoons melted butter
Vegetable or peanut oil for deep frying (enough to fill your pot 3 inches deep)
Instructions:
1. Prepare the Batter
In a large mixing bowl, combine all the dry ingredients - cornmeal, flour, baking powder, salt, garlic powder, cayenne pepper (if using), and sugar. Whisk together until well combined.
Add the finely diced onion to the dry ingredients and mix well.
In a separate bowl, whisk together the egg, buttermilk, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix - a few small lumps are perfectly fine. The batter should be thick enough to hold its shape when dropped from a spoon.
2. Heat the Oil
In a heavy-bottomed pot or deep fryer, heat 3 inches of oil to 365°F (185°C). Use a kitchen thermometer for accuracy - proper oil temperature is crucial for perfect hushpuppies!
3. Fry the Hushpuppies
Using a tablespoon or small ice cream scoop, drop rounded portions of batter into the hot oil. Work in batches of 5-6 hushpuppies at a time to prevent overcrowding and oil temperature drop.
Fry for 2-3 minutes, turning occasionally, until the hushpuppies are golden brown on all sides.
4. Drain and Serve
Remove the hushpuppies with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve immediately while hot and crispy!
Pressure Cooker Collard Greens
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: About 35 minutes
Ingredients:
2 large bunches collard greens (about 2-3 pounds)
8 oz bacon, chopped (thick-cut preferred)
1 large onion, diced
4 garlic cloves, thinly sliced
3 cups chicken broth (or water mixed with 3 teaspoons Chicken Bullion)
1 tablespoon apple cider vinegar
½-1 teaspoon red pepper flakes (adjust to taste)
1 tablespoon brown sugar
1 teaspoon salt (or to taste)
½ teaspoon black pepper
¼ teaspoon smoked paprika
Optional Garnishes:
Hot sauce
Additional apple cider vinegar
Pepper vinegar
Chopped green onions
Instructions:
1. Prepare the Collard Greens
Thoroughly wash the collard greens under cold running water to remove any dirt or grit. This is crucial as collards can often be sandy.
Remove the tough center stems by folding each leaf in half along the stem and pulling the leafy part away from the stem. Alternatively, use a knife to cut along both sides of the stem.
Stack several leaves on top of each other, roll them up like a cigar, slice in half lengthwise, and then slice into approximately 1-inch wide strips.
2. Sauté the Bacon and Aromatics
Turn on your pressure cooker to the Sauté function (or use the Sauté setting on your Ninja Foodi).
Add the chopped bacon to the pot and cook until it begins to crisp and render its fat, about 5-7 minutes.
Add the diced onion to the bacon and fat, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the minced garlic, red pepper flakes, and smoked paprika. Sauté for another 30-60 seconds until fragrant.
3. Pressure Cook the Greens
Add the sliced collard greens to the pot. You may need to do this in batches, allowing each addition to wilt slightly to make room for more.
Pour in the chicken broth, apple cider vinegar, and brown sugar. Stir everything together, making sure to scrape any browned bits from the bottom of the pot.
Season with salt and black pepper.
Secure the pressure cooker lid and set the valve to the sealing position.
Set your pressure cooker to High Pressure for 25 minutes (for very tender greens) or 20 minutes (for slightly firmer greens).
4. Release and Serve
When the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid away from your face to avoid the steam.
Stir the greens and taste for seasoning, adjusting salt, pepper, or heat as needed.
Serve hot with your choice of optional garnishes.
You can find more recipes with step-by-step photos and detailed instructions on the blog.
Reader Spotlight & Community Corner
Have you ever made hushpuppies from scratch? Or maybe you’ve got your own favorite twist on fried catfish or collard greens? I’d love to see it! Drop a comment or share a photo below. I’d like to feature a few of your Southern-inspired creations in the next issue!
Quote of the Week
“Do what you can, with what you have, where you are.” – Theodore Roosevelt
This quote feels just right this week!
Well, guys, that’s all I’ve got for now! Wishing you a fantastic week ahead. If you’ve enjoyed this newsletter, I’d love it if you shared it with a friend!
Spread the word – Invite a fellow food lover or travel enthusiast to join us on this journey.
And if you try a recipe, have a question, or just want to say hello, drop a comment below—I’d truly love to hear from you! ❤️