This catfish recipe uses a simple cornmeal coating. The fish is deep fried to perfection and served along with the optional hush puppies.
The fried fish is kept warm in a 200° F oven while the hush puppies are fried.
- Catfish Fillets
- corn oil for deep-frying
- 3 to 4 catfish fillets, about 1 to 1 1/4 pounds
- 3/4 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Hush Puppies (optional)
- 1 cup self-rising cornmeal mix
- 1/2 cup self-rising flour
- 1/2 tsp salt
- 1 tsp sugar
- 1 large egg, slightly beaten
- 1 cup buttermilk (approximate)
- 1 to 2 tablespoons finely chopped green onion
- dash freshly ground black pepper
- Heat the oven to 200° F. Place a rack in a rimmed baking sheet.
- Cut each catfish fillet in half crosswise.
- Combine the cornmeal, salt, and pepper in a shallow dish.
- Dredge the fish fillets in the cornmeal, patting to make the cornmeal cling to the fillets.
- Drop the fillets in deep hot oil at about 370°. Cook 5 to 10 minutes, or until crisp and brown.
- Remove to the rack in the baking pan and place in the preheated oven to keep warm while you fry the remaining catfish and the hush puppies.
- Serve with slaw, ketchup, and hush puppies.
- In a mixing bowl, combine 1 cup of self-rising cornmeal mix with the self-rising flour, 1/2 teaspoon of salt, and sugar. Add the beaten egg and enough buttermilk to make a thick batter. I start with about 3/4 cup. The batter should drop slowly but easily from a spoon.
- Add the green onion and freshly ground black pepper to the batter.
- Drop into the hot fat (see above) and fry for about 2 to 3 minutes, turning frequently, or until golden brown.
- Drain on paper towels and keep warm with the catfish while you finish frying the remaining hush puppies.
- Classic Tartar Sauce for Fried Fish or Shrimp
- Creamy Coleslaw
- Fast, Easy for Corn on the Cob
- Crispy Fried Pickles
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