4 servings Firm catfish fillets are perfect for frying. To serve the fish with Hushpuppies, fry the dough first, drain on a plate or rimmed baking sheet lined with paper towels, and keep warm in a 200°F oven while the fish cooks. Please read About Deep-Frying and Shallow-Frying Fish.
1 ⅔ cups fine (265g) or medium-grind cornmeal (250g)
⅓ cup (40g) all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon black pepper
¾ teaspoon salt
½ teaspoon baking soda
⅛ teaspoon cayenne pepper
2 large eggs
1 cup (245g) buttermilk
½ cup grated onion
2 inches vegetable oil or shortening
Sub-recipe steps
Whisk together thoroughly in a large bowl: 1 ⅔ cups fine (265g) or medium-grind cornmeal (250g); ⅓ cup (40g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon sugar; 1 teaspoon black pepper; ¾ teaspoon salt; ½ teaspoon baking soda; ⅛ teaspoon cayenne pepper
Whisk together in medium bowl: 2 large eggs; 1 cup (245g) buttermilk; ½ cup grated onion
Add to the cornmeal mixture and stir just until combined.
Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil or shortening
Using a measuring tablespoon, gently drop the batter into the hot fat. Fry in batches, turning once, until golden brown, 1 ½ to 2 minutes. Transfer to a baking sheet lined with paper towels and place in the oven to keep warm. Serve warm.
Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade, above; (1 Hard-Boiled Egg, finely chopped); 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles; 1 tablespoon chopped drained capers; 1 tablespoon finely chopped parsley; (1 tablespoon chopped green olives); 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; Salt and black pepper to taste; (1 garlic clove, minced); (Cayenne pepper or hot pepper sauce to taste)
You may thin the sauce with: (A little wine vinegar or lemon juice)
Lemon wedges
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1½ to 2 pounds catfish fillets, patted dry
2 inches vegetable oil such as peanut or canola
1 cup fine cornmeal
(1 tablespoon chili powder)
1 teaspoon salt
½ teaspoon black pepper
1 Hushpuppies
1 Tartar Sauce
Lemon wedges
Let's Cook
Step 1.
Have ready: 1½ to 2 pounds catfish fillets, patted dry
Step 2.
Heat to 350°F in a deep-fryer, deep heavy pot, or Dutch oven over medium-high heat: 2 inches vegetable oil such as peanut or canola
Step 3.
Mix together in a wide shallow dish: 1 cup fine cornmeal; (1 tablespoon chili powder); 1 teaspoon salt; ½ teaspoon black pepper
Step 4.
Dredge the fish fillets in the cornmeal mixture, pressing it on so it adheres to the fish. Carefully lower the fish one fillet at a time into the hot oil, without crowding. Cook the fish in batches if necessary—it will not take long. Gently stir once or twice to keep the fillets from sticking. Remove the fillets when they are golden brown, 4 to 5 minutes, and drain on paper towels. Serve immediately with: Hushpuppies; Tartar Sauce; Lemon wedges
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