Fried Catfish with Hush Puppies

Name: Fried Catfish with Hush Puppies
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 fillets of Catfish Fillet, about 6 oz each; 1 1/2 cups Buttermilk; 1 tbsp Hot Sauce; 1 1/2 cups Fine Yellow Cornmeal; 1/2 cups All-purpose Flour; 2 tsp Kosher Salt; 1 tsp Pepper (Black); 1 tsp Paprika; 1/2 tsp Cayenne Pepper; 1/2 tsp Garlic Powder; 1.9 l Peanut Oil, or vegetable oil, for frying; 1 cup Fine Yellow Cornmeal; 1/2 cups All-purpose Flour; 1 1/2 tsp Baking Powder; 1/2 tsp Baking Soda; 1 tsp Kosher Salt; 1 tbsp Sugar; 1/4 tsp Cayenne Pepper; 1/2 cups Onion, finely minced; 1 large Egg; 3/4 cups Buttermilk; 1 tbsp Butter, melted (or vegetable oil); 3/4 cups Mayonnaise; 2 tbsp Dill Pickles, finely chopped (or dill relish); 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 1 tbsp Parsley, chopped fresh; 1 Lemon, cut into wedges; Some Hot Sauce, optional

Crisp, golden catfish fillets with tender, slightly sweet hush puppies make for a classic Southern plate — crunchy on the outside, flaky inside, and perfect for dunking in a tangy, homemade tartar sauce. A spicy buttermilk soak keeps the fish moist and adds a subtle kick, while cornmeal hush puppies provide the ideal contrast in texture. Serve hot with lemon and a buttery drizzle for a comforting, crowd-pleasing meal.

Crisp, golden catfish fillets with tender, slightly sweet hush puppies make for a classic Southern plate — crunchy on the outside,... Show more

Traditional American Recipe

Health Grade

D+ · Occasional

Rating

4.2

Time

1 hr

Price

1,97 €

Calories

1100 kcal

high protein

low sugar

kid friendly

comfort food

Method

Marinate the catfish

In a shallow dish, whisk together the buttermilk and hot sauce. Add the catfish fillets, turn them to coat, and let them soak for 20 minutes while you make the other components.

Mix the tartar sauce

Stir together the mayonnaise, finely chopped dill pickles, lemon juice, Dijon mustard, and fresh parsley until smooth. Cover and chill for 15 minutes so the flavors meld.

Make the coating

In a wide shallow bowl, whisk together the fine yellow cornmeal, all-purpose flour, kosher salt, black pepper, paprika, cayenne pepper, and garlic powder. Keep this near the stove for dredging the fish.

Mix the hush puppy batter

In another bowl, whisk together the fine yellow cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, sugar, and cayenne pepper, then stir in the finely minced onion and egg. Add the remaining buttermilk and the melted butter, mixing just until combined; let the batter rest for 10 minutes so the cornmeal hydrates.

Heat the oil

Pour the peanut oil into a deep, heavy pot to a depth of about 2 to 3 inches and heat it over medium-high until a deep-fry thermometer reads 350° F. Keep the heat steady while you fry, adjusting as needed so the oil stays in range.

Fry the catfish

Lift each catfish fillet from the buttermilk and let the excess drip off, then press it firmly into the cornmeal mixture so both sides are well coated. Fry the fillets in batches for 3 minutes, flip them, then fry 3 minutes more until the crust is deep golden and the fish flakes easily. Move each piece to a paper towel-lined tray as it comes out so the coating stays crisp.

Fry the hush puppies

Use a spoon or small scoop to drop heaping spoonfuls of batter into the hot oil, leaving room between each one. Fry the hush puppies for 3 minutes, turn them if needed, and fry about 1 minute more until they are puffed and deep golden; transfer them to the paper towel-lined tray. Continue in batches until all the batter is cooked.

Serve everything

Arrange the fried catfish and hush puppies on a platter, add the lemon wedges, and serve right away with the tartar sauce. Pass extra hot sauce at the table if you want a little more heat.