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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Southern Fried Catfish with Hush Puppies
Yield: Makes 4 servings
Ingredients:
Hush Puppy Batter (recipe)
4
catfish fillets (about 1-1/2 pounds)
1/2
cup yellow cornmeal
3
tablespoons all-purpose flour
1-1/2
teaspoons salt
1/4
teaspoon ground red pepper
Vegetable oil
Fresh parsley sprigs for garnish
Preparation:
1.
Prepare Hush Puppy Batter; set aside.
2.
Rinse catfish; pat dry with paper towels. Combine cornmeal, flour, salt and red pepper in shallow dish. Dip fish into cornmeal mixture. Heat 1 inch oil in large heavy skillet over medium heat until hot (about 375°F on deep-fry thermometer).
3.
Fry fish in batches 4 to 5 minutes or until golden brown and fish flakes easily when tested with fork. (Allow temperature of oil to return to 375°F between batches.) Drain fish on paper towels.
4.
To make Hush Puppies, drop batter by tablespoonfuls into hot oil. Fry, a few pieces at a time, 2 minutes or until golden brown. Garnish, if desired.
This recipe appears in:
Southern
