Southern Fried Catfish with Hush Puppies Photo
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

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