Classic Fried Catfish With Jalapeño Hush Puppies |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From The Catfish Institute, U.S Farm-Raised Catfish. Ingredients:
4 (6 ounce) catfish fillets |
3/4 cup yellow cornmeal |
1/4 cup all-purpose flour |
2 teaspoons salt |
1 teaspoon cayenne pepper |
1/4 teaspoon garlic powder |
vegetable oil |
1 cup self-rising cornmeal (or add 2 teaspoons baking powder and 2 teaspoons salt to 1 cup of cornmeal) |
1/2 cup self-rising flour |
1 tablespoon granulated sugar |
1/2 cup minced onion |
1 tablespoon minced jalapeno pepper |
1 cup milk |
1 large egg, beaten |
cooking oil |
Directions:
1. For the catfish, combine cornmeal, flour, salt, cayenne pepper and garlic powder.
2. Coat catfish with mixture, shaking off excess.
3. Fill large, heavy skillet half full with vegetable oil- Heat to 350ºF.
4. Add catfish in single layer, and fry until golden brown, about 5 to 6 minutes, depending on size. Remove and drain on paper towels. Serves four.
5. For the hush puppies, combine first five ingredients in bowl. Stir in milk and egg until combined.
6. Preheat cooking oil to 350ºF in heavy skillet or deep fryer.
7. Drop level tablespoons of batter into hot oil.
8. Turning hush puppies frequently, cook until golden brown on every side, about 3 minutes. Remove with slotted spoon. Drain on paper towels. Yields 2 dozen.
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