Momma Gert's Place

Royce Smith
Hello and welcome to Momma Gert's Place.

This month I would like to favor you with a few recipes to kick autumn off with. There is nothing like a good fish fry when the weather cools down a bit in the month of October. I have included recipes for Spicy Pan Fried Fish, Garlic Bread, and a wonderful Spaghetti Sauce that would win any competition.

I hope you enjoy!

Spicy Pan Fried Fish

  • 3 lbs fresh or thawed fish fillets or small pan fish
  • 1 cup yellow Aunt Jemima corn meal
  • 1/2 cup flour
  • 1 1/2 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red peppers
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon onion powder
  • 1 teaspoon lemon and pepper seasoning
  • 1 cup buttermilk
  • vegetable oil
  • Louisiana hot sauce

Cut fillets into serving portions. In a shallow dish, combine cornmeal, flour, and seasonings. Blend well. Dip fish in buttermilk, then dredge in the cornmeal mixture to coat well. In a large skillet, heat oil to 375 degrees. Fry fish 4 to 5 minutes or until fish flakes easily when tested with a fork, turning to brown on both sides. If you have a deep fryer, the fish should sink to the bottom and float to the top when cooked. Drain on paper towels. Serve with hot sauce.

  • Yields: 6 to 8 servings
  • Preparation Time: 30 minutes

Quick Garlic Bread

  • 1/2 cup butter
  • 1 clove garlic, minced or 1/2 teaspoon garlic powder
  • 1 loaf French bread

In a small bowl, combine butter and garlic; blend well. Slice bread diagonally about 3/4 inch apart without cutting through the bottom crust. Spread garlic butter between slices and on top of bread. Wrap loaf in a sheet of heavy duty aluminum foil and place in preheated oven. Preheat oven to 350 degrees. Bake for about ten to fifteen minutes.

  • Yields: 12 servings
  • Preparation Time: 20 minutes

Hot and Sweet Spaghetti Sauce

  • 1 10 oz. can tomato sauce
  • 3- 4 small tomatoes, cubed or diced
  • 1/2 cup mushrooms
  • 1/4 cup onions, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup bell pepper, chopped
  • 1 teaspoon Oregano
  • 1 teaspoon Basil
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon crushed red peppers
  • 2 tablespoons grape jelly
  • 2 teaspoons sugar
  • 1/4 teaspoon seasoned salt

In a sauce pan, over medium heat, pour the tomato sauce, tomatoes, onions, peppers, mushrooms, and celery into the pan. Combine all the remaining ingredients, stirring occasionally. Let simmer for thirty minutes. Serve with any pasta.

  • Yields: 6 to 8 servings
  • Preparation Time: 1 hour