Classic Southern Fried Catfish with Hush Puppies Recipe

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