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Here at the Sickos Committee, we’re big fans of weird ballpark and stadium food combinations. We love the gigantic portions or weird combinations of food and even things that seem really humanly impossible to eat while seated for a game. So in that spirit, our resident weird food connoisseur, the Corn Correspondent (Corn-espondent, as so many of you wish we called it, but damn it is too difficult to say out loud), Andy, will be doing a weekly food blog where he combines ingredients from two different teams randomly selected each week and gives you the recipe here each Friday during the season. Myself, Commish, will be adding in photo captions and other things to the blog. Here is the Week Eight Edition. Let’s see what’s on the menu.

Food Fusion - Week 8

Ole Miss at Georgia

We got a top 10 SEC matchup on our hands this week! One team barely survived Washington State, and the other team has to deal with Mike Bobo every week. What better way to handle this anxiety with a big sandwich! So let’s get underway with making one…

Catfish Po Boy with Grilled Peaches and Comeback Sauce

Now, I know Commish is gonna make some comment about how the Po-boy is a Louisiana food (variations can be found throughout the Gulf Coast but it is a Louisiana food, Commish will allow it) and not a Mississippi or Georgia food. But that’s irrelevant in this case, and if you want to make it more “Mississippi”, you can make it dressed & pressed! Dressed meaning made with lettuce, tomato, and pickle (that’s the same as Louisiana) and pressed in a sandwich iron like a panini (Thomas Edison invented the American version of the panini and he’s from New Jersey, you’re on thin ice now).

When I visited Mississippi a few years ago, I was introduced to comeback sauce. It was an excellent dip for seafood. I had it with an order of crab claws while waiting for the best steak I’ve ever had at Bill's Creole & Steak Depot in Flora, MS (but that’s for another story). I wanted to recreate the sauce and I settled on a recipe from Southern Living to help me out. One thing to note, they say to use Sriracha for the chili sauce but I think Heinz Chili Sauce is a more appropriate choice as it’s tomato-based and not chili-based.

After making the sauce, I let it chill in the fridge while I worked on the ingredients. Did you know that Belzoni, MS is known as “Catfish Capital of the World” and holds a catfish festival every year? That was enough justification for me to fry up some catfish nuggets! I felt like my house was a Catholic Church during lent while I was frying the fish. I just needed a line of people drinking beers while they waited. Who’s to say I wasn’t drinking my own beers anyway?

So I’ve got the comeback sauce mixed together. I’ve got the catfish fried, it’s time to work on the Georgia portion. When I think of Georgia, I think of three things:

1. Chicken and Waffles

2. Lemon Pepper Wings

3. PEACHES (not the song)

Remember how I said that a dressed po boy includes lettuce, tomato, and sometimes a pickle? Well, I thought to myself….what if instead of tomato, I used grilled peaches instead? A nice little bit of sweetness to add to the sandwich. So that’s what I did. I sliced up a peach and threw it on the grill until they got some good char marks!

Now comes time to assemble the sandwich. Take a nice big loaf of French bread (New Orleans style???), though if you can find Vietnamese bread that’s even better. The crust is a little crispier! Split the bread open, apply the comeback sauce to both halves and then layer on the grilled peaches, some shredded lettuce, and a healthy portion of fried catfish! If you have a sandwich press, or a skillet and something heavy you can press the sandwich to make it even more Mississippi, but I decided it was good enough as is.

I do love fried fish, so I was already excited for this sandwich when I decided to make it. I had to convince myself to not make a second sandwich as soon as I was done with the first, but that paid off by letting me have another sandwich the next day! Deep frying stuff at home makes quite the mess though, so keep that in mind if you try to do it yourself. I would give this sandwich a Corn Correspondent rating of 4-out-of-5 corns!

Thanks for reading! Stay tuned for next week! ALSO, CLICK the link below to help us keep this Committee thing going. All we need is clicks here and we get some change for each click!

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