Step-by-step instructions
- Soak the catfish fillets in buttermilk for 15-20 minutes. This tenderizes the fish beautifully.
- In a shallow dish, mix the cornmeal, flour, paprika, garlic powder, cayenne, salt, and black pepper until well blended.
- Dredge each fillet in the cornmeal mixture, shaking off any excess before frying.
- Heat oil in a large skillet or deep fryer to 350°F (175°C). You want it just right for that perfect fry!
- Fry the catfish for about 3-4 minutes per side, or until the fillets are golden brown and crispy. Transfer them to a plate lined with paper towels to drain.
- For the hush puppies, mix the dry ingredients (cornmeal, flour, baking powder, salt, and sugar) in a bowl. Add the wet ingredients (buttermilk, egg, chopped onion, and melted butter) and stir until just combined.
- Drop spoonfuls of the hush puppy batter into the hot oil and fry until they’re golden brown, about 2-3 minutes on each side. Drain on paper towels.
- Serve the crispy catfish and hush puppies hot, accompanied by tartar sauce, lemon wedges, or a drizzle of hot honey for the perfect touch.
Best ways to enjoy it
Serving Catfish and Hush Puppies can be just as creative as making them! For a pleasing presentation, plate your crispy catfish alongside a stack of hush puppies. Add a sprinkle of fresh herbs or a wedge of lemon for color. Pair with classic sides like coleslaw or a crisp salad. A tartar sauce is an essential condiment that complements the flavors beautifully.
Storage and reheating tips
If you have leftovers (though they’re unlikely, trust me!), store the catfish and hush puppies in an airtight container in the refrigerator for up to 2 days. To reheat, avoid the microwave as it can make them soggy. Instead, pop them back into a hot skillet for a few minutes or warm them in a 350°F (175°C) oven until heated through and crispy again.
Helpful cooking tips
- Test the oil: Before frying, drop a small pinch of the cornmeal mix into the oil. If it bubbles and sizzles to the surface, the oil is ready!
- Don’t overcrowd: Fry in small batches to ensure even cooking—crowding the pan can lower the oil temperature and lead to soggy results.
- Adjust seasonings: Feel free to tweak the spices in the cornmeal mix to fit your taste—more cayenne for heat or extra garlic powder for depth!
Creative twists
Looking to add your unique flair? Here are some fun variations to consider:
- Spicy Southern: Add diced jalapeños or hot sauce to the hush puppy mix for an added kick.
- Switch it up: Use cornmeal with different flavors, such as buttermilk or cheddar, for a tasty twist on the traditional hush puppies.
- Healthier version: Try baking the catfish after coating instead of frying for a lighter option while still keeping that crunch.
Common questions
What is the prep time for this recipe?
The prep time for this Catfish and Hush Puppies dish is around 30 minutes, including soaking the fillets.
Can I use other types of fish?
Yes! While catfish is traditional, you could substitute other firm white fish, like tilapia or cod.
How should I store leftovers safely?
Store leftover fish and hush puppies in an airtight container in the refrigerator; they will keep fresh for about 2 days.
What can I serve with this dish?
Classic pairings include coleslaw, potato salad, or a simple green salad. Additionally, serving with a side of baked beans can elevate the meal to new heights!
Enjoy your culinary adventure with this Catfish and Hush Puppies recipe! It’s sure to be a delightful addition to your recipe repertoire.
