Arkansas is home to some delicious, finger-looking good old-fashioned home cooking. Today we will be frying up some catfish and pickles with homemade dips and worthy side dishes.
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Fried Catfish Recipe:
2 pounds fresh catfish filets
sea salt to lightly cover fish
enough buttermilk to submerge catfish
1 cup cornmeal
1/4 cup flour
1 tbsp old bay seasoning
Pinto Beans recipe
1 pound soaked pinto beans
2 tbsp Avocado oil
5 cloves of garlic
1 yellow onion medium dice
4 oz smoked bacon
2 tsp chicken bouillon
1 jalapeno seeded and diced
1 tsp ground cumin
1 tsp smoked paprika
2 tsp kosher salt
1 tsp fresh ground black pepper
Cast iron cornbread recipe:
3/4 cup cornmeal
1/4 cup polenta
1 cup all-purpose flour
1/3 cup caster sugar
1 tsp kosher salt
2 tsp baking powder
1 tsp baking soda
1 1/4 cups full-fat buttermilk
6 tbsp unsalted butter (2 for cast iron pan before adding batter)
1/3 cup avocado oil
Serve with honey, butter, and sea salt
Tartare sauce:
1 1/4 cups mayonnaise
3 tbsp finely diced dill pickle
3 tbsp finely diced shallot or onion
2 tbsp chopped dill
2 tsp chopped capers
1 1/2 tbsp mustard of choice
1 tbsp lemon juice
1 tsp Worcestershire sauce
2 tsp salt
1/2 tsp black pepper
Fried Pickles:
1 cup all-purpose flour
1/3 cup cornstarch
1 tsp salt
1 tsp pepper
2 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp turmeric
1 cup ice-cold water
1 1/2 cups panko bread crumbs
Homemade ranch:
1 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
3 tsp onion powder
1 tsp garlic powder
1 tsp sugar
1/2 tsp msg
1/2 tsp salt
2 tsp white vinegar
1/4 cup chopped parsley
1/4 cup chopped dill
1/4 cup chopped chives
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30 Comments
My heart goes out to anyone affected by the Tornado in Little Rock. I filmed this video about 3 weeks ago so I didn’t know my joke about weather patterns would line up with this natural disaster. I hope everyone living in Little Rock is safe!
Bro. I just had beans last night. Doordash Pinto and Beans from Taco Bell. OG. 🎉
You forgot to talk about the racism
Wait until he gets to PA and does the Philly cheesesteak. Everyone who lives in PA outside of Philly or Pittsburgh knows that our state food is Amish chicken pot pie or shoofly pie for desert.
Sugar, in cornbread? No, that's just wrong!
Christoph Waltz cooks catfish
Can’t wait for you to do some fried gator tail for Florida. Louisiana may want that one, but they already have crayfish!
American fish and chips
Did you do Dirty Jerz yet!
As a life long ARKIE I have to say not bad. I prefer a ham bone with chunks of ham in the beans. Corn bread should not be sweet. The polenta idea is interesting. Looks good.
Woo pig soooie.
The Catfish Hole. The best ever. If ya know, ya know.
2:34 *Bradley Hall enters the chat*
I cook my beans with the lid half on , half off and the beans are pretty good 👍
My favorite thing about this video is you said salt water fish is better than fresh water fish. I simply refuse to eat any kind of fresh water fish EVER. Anyway… you're speaking to my soul here. Love your channel. Cant wait to see what you make for Colorado!
As an Arkansan, it’s awesome to get respect from Sonny, awesome and very accurate video
Ya know what THIS dude can cook! He's got the gift
Love this series, Im From Alabama, red fish with shrimp and grits, or pork chop with fried green tomatoes, black eyed peas, corn bread and collards.
For Georgia, I would recommend biscuits and sausage gravy or chicken and dumplings
I remember getting into making all types of beans; black, pinto, garbanzo, lentils. Then I figured out the trick… I am highly allergic to them.
Cook beans lid off for a thicker juice 😋
Navy beans make the best baked beans.
No cocktail sauce ,?
I screw up beans almost every time……. I can make darn near anything good but beans…….. no Bueno can't do it
I think I'm learning my family did cornbread VERY different. Ours is NEVER served with sugar. And for me, sweet cornbread is a majorly weird and unnatural thing.
I have deep fried thousands of pounds of catfish in my lifetime. I deep fry at 365 degrees Fahrenheit. Most important is to NEVER overcrowd the frying vessel with too many filets! A vessel of 5-6 quarts capacity should never have more than two or three, small-to-medium, sized filets in it when frying (more filets only serve to cool down your frying oil resulting in oil-soaked filets.) Yes, it's time consuming, but cooking is not about saving time, it's about savoring the final taste. I prefer peanut oil for frying catfish. I always fry at 365 degrees F for three minutes and then check each filet for doneness. The filets should still be moist, internally, and just beginning to flake, and the breading should be a light golden color. I use a popular commercial brand of breading mix, a well known Cajun brand, however, many aficionados prefer to make their own breading mix from scratch. I NEVER use an egg or milk wash when breading my catfish filets as that creates an over-breaded, clumpy breading on the filets. Simply rinse the filets in running water and allow the filets to drip dry for a few seconds before breading (do not dry with a paper towel or the like.) The breading should cover the entire filet, lightly, and not be thick, heavy globs of breading that will inevitably over brown and prevent the fish flesh from cooking properly. When the filets are done as I indicated, moist inside and the fish flesh is just starting to get flaky, remove the filets from the fryer and immediately place on an elevated rack, never on paper towels or the like, so that the breading remains crispy. Even though the filets may have been removed from the frying oil, internally, they are still cooking until they really cool off. I suggest serving with hushpuppies (seasoned, deep fried corn bread balls,) instead of pan baked cornbread. The hushpuppies may be fried in the same oil used for the catfish filets. Other sides that are more popular than beans are coleslaw, potato salad, and fried potatoes. We don't waste beans on fried catfish, but save them for making pots of Texian frijoles served with cast iron skillet baked cornbread! Always use buttermilk to make cornbread. ONLY "yankees" use sugar in their cornbread batter mix!
Your breaded catfish filets were overcooked, too brown, almost burnt, IMO. They should be a light golden color, NOT dark brown. This image is an example of the color that they should be. https://southern-bytes.com/wp-content/uploads/2020/08/catfishfeatured.jpeg
"Just sayin'" from a Texan having lived in Arkansas for 31 years.
Bro how is your cholesterol 244? You're skinny as a toothpick 😂
I love this guy
Southern cuisine is tough. You could have given this same recipe to Alabama, Mississippi or Louisiana.
Here in the PNW, my family did a monthly "Fry Night" on a weekend. We had a huge variety of batters and foods for frying, and every burner on the stove had a fry pot. Our usual meats were rockfish from the coast, steak, pork and chicken strips, and shrimp. Our sides were battered and fried potato wedges, broccoli and cauliflower florets, zucchini sticks, onion rings, mushrooms, bell pepper rings and green beans. Everything from the batters to the dips was made from scratch. Good times!
PS – No fresh catfish here, and the frozen stuff tastes like mud smells.
I always have corn meal in my pantry being Ukrainian I want to do some southern cooking will see if I can get some catfish in my area out west!