New Orleans fried catfish, hush puppies, and Creole tartar sauce recipes below
The black power movement made soul food both fashionable and popular in urban restaurants as it gave black people a sense of pride in regard to their food. In addition, the message of black power also inspired a vibrant black entrepreneurial spirit that resulted in several black restaurant chains in the late 1960s. Notable African-American celebrities in the 1960s invested in short-lived attempts to sell soul food restaurant franchises. I want to talk about them over the next couple of days starting today with gospel recording artist Mahalia Jackson. Born in 1911 the daughter of a Baptist preacher, Jackson grew up on Pitt Street in the same section of New Orleans as Louie Armstrong, the Uptown section know to locals as Back of Town; Jackson was 10 years younger than Satchmo. Also like Satchmo, Jackson migrated to Chicago—he in 1918 and she in 1927—where they launched their music careers; she was sixteen at the time and he was almost the same age a decade earlier. By the 1950s she became a household name and toured internationally. We know that in part she used the capital she earned to launch a fried chicken chain in 1968 called, Mahalia Jackson’s Gloree-Fried Chicken just four years before she died. Co-owned Benjamin Hooks (who on to become executive director of the NAACP), the franchise is best described as classic soul food carryout restaurant with a "Soul Bowl" of chicken giblets in gravy on rice as well as “mouth-watering southern fried chicken along with catfish, sweet potato pie [, fried pie] and hot biscuits.” It's mantra,"It’s Gloree-Fried, and that’s the gospel truth,” could been seen on the two franchises in Chicago which owners operated alongside of gas station. Other cities with franchises included Memphis, Cleveland, Jacksonville, and Detroit. Jackson received royalties for the use of her name on the business that proved short lived. Every successful soul food restaurant in my humble business must have some great fried chicken and great fried fish on the menu. Here are New Orleans fried catfish, hush puppies, and Creole tartar sauce recipes: http://www.nolacuisine.com/2006/08/01/fried-catfish-recipe/
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