Saturday, November 21, 2009

Fried Catfish with Hushpuppies

Alexandra helped me make this once, while we were visiting Dad. Dad loved his catfish!!

1  teaspoon salt
1  teaspoon garlic powder (not garlic salt.)
2 teaspoons onion powder
Paprika pepper to taste

2 cups all-purpose flour
2 cups yellow cornmeal

3 eggs
1 cup milk
6 (6 to 8-ounce) catfish fillets
2 cups vegetable oil

Combine the seasonings.  Pour flour and ½ of seasoning in shallow dish (A pie plate works well.)  In a second dish, combine the cornmeal with the remaining seasoning. In a third dish or bowl, beat the eggs with the milk. Dredge the catfish 1 at a time first in the flour, then the egg wash, then the cornmeal, shaking to remove any excess.

Heat about 1 cup of the oil in a large, deep cast iron skillet. (About 350º.)

Fry the fish in batches and cook until golden brown on 1 side, 4 to 5 minutes. Turn and cook until golden on the second side and completely cooked through, 4 to 5 minutes. Remove and drain on paper towels. Add additional oil as needed and cook the remaining fish.

Combine remaining dredging ingredients and fry by tablespoons in hot oil to make hushpuppies.

Note:  When I make this, I add ingredients ‘by sight’. You may have to adjust seasonings.

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