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Ingredients:
For the catfish:
4–6 catfish fillets
1 cup cornmeal
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
Buttermilk for soaking
Oil for frying
For the catfish:
4–6 catfish fillets
1 cup cornmeal
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
Buttermilk for soaking
Oil for frying
For the hushpuppies:
1 cup cornmeal
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup diced onion
1 egg
3/4 cup buttermilk
Oil for frying
1 cup cornmeal
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup diced onion
1 egg
3/4 cup buttermilk
Oil for frying
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Instructions:
Soak catfish fillets in buttermilk for 20–30 minutes.
Mix cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne. Coat each fillet in the mixture.
Heat oil in a deep skillet and fry fish until golden and crispy, 4–6 minutes per side.
For hushpuppies, mix cornmeal, flour, baking powder, salt, sugar, and onion. Stir in egg and buttermilk to make a thick batter.
Drop spoonfuls of batter into hot oil and fry until browned, turning once.
Serve hot catfish with warm hushpuppies.
Soak catfish fillets in buttermilk for 20–30 minutes.
Mix cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne. Coat each fillet in the mixture.
Heat oil in a deep skillet and fry fish until golden and crispy, 4–6 minutes per side.
For hushpuppies, mix cornmeal, flour, baking powder, salt, sugar, and onion. Stir in egg and buttermilk to make a thick batter.
Drop spoonfuls of batter into hot oil and fry until browned, turning once.
Serve hot catfish with warm hushpuppies.
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