Southern Fried Catfish with Hush Puppies
Browse the recipe Southern Fried Catfish with Hush Puppies
Southern Fried Catfish with Hush Puppies
YIELD Makes 4 servings
See Cooking Videos
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:
- Prepare Hush Puppy Batter; set aside.
- 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).
- 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.
- 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