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Crispy, golden, and downright irresistible—Catfish and Hush Puppies is Southern comfort food at its best! Perfectly seasoned, cornmeal-crusted catfish served alongside warm, fluffy hush puppies—it’s a classic combo that never disappoints.
To prepare, you’ll need fresh catfish fillets, cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, black pepper, buttermilk, and oil for frying. For the hush puppies, gather cornmeal, flour, baking powder, salt, sugar, buttermilk, an egg, finely chopped onion, and a touch of melted butter.
Start by soaking the catfish fillets in buttermilk for about 15–20 minutes. In a shallow dish, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper. Dredge each fillet in the cornmeal mixture, shaking off the excess. Heat oil in a large skillet or deep fryer to 350°F (175°C) and fry the catfish for about 3–4 minutes per side, or until golden brown and crispy. Drain on paper towels.
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For the hush puppies, combine the dry ingredients in a bowl, then add the wet ingredients and stir until just combined. Drop spoonfuls of batter into the hot oil and fry until golden brown, about 2–3 minutes per side. Remove and drain on paper towels.
Serve the crispy catfish and hush puppies hot with tartar sauce, lemon wedges, or a drizzle of hot honey for a modern twist. Southern-style perfection—crunchy on the outside, tender on the inside, and packed with flavor!
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