Southern Fried Catfish with Hush Puppies the Editors of Publications International, Ltd.
Southern Fried Catfish with Hush Puppies
Makes 4 servings
|Hush Puppy Batter|
|4||catfish fillets (about 1-1/2 pounds)|
|1/2||cup yellow cornmeal|
|3||tablespoons all-purpose flour|
|1/4||teaspoon ground red pepper|
|Fresh parsley sprigs for garnish|
- 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.
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