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American Southern
Fricaseed Catfish
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 38. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
8Servings
mediumDifficulty
Why This Recipe Works
Poaching the catfish first in salted water gently cooks the delicate flesh without toughening it, as the lower temperature (around 180°F) prevents protein overcooking. The cream-butter-flour combination creates an emulsified sauce where fat molecules are suspended in liquid, with flour acting as a stabilizer to prevent separation. The gentle simmer at the end allows the sauce to thicken through starch gelatinization while the fish absorbs flavors without falling apart.
Before You Begin
- •This 1866 recipe uses imprecise measurements - plan for 2-3 pounds of catfish fillets, 1 teaspoon salt for poaching, 1 cup heavy cream, 4 tablespoons butter, ½ teaspoon black pepper, and ½ cup flour
- •Cut catfish into portion-sized pieces (about 6 ounces each) for even cooking and easier handling
- •Have all sauce ingredients measured and ready before draining the fish, as timing is crucial to prevent overcooking
- •Use a wide, shallow pan for the final simmer to allow gentle heat distribution and easy fish handling
- •The fish is done poaching when it flakes easily with a fork and reaches 145°F internal temperature
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