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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
