Ah, the sound of a crackling fryer and the aroma of catfish fillets sizzling away, takes me back to Sunday afternoons in our bustling kitchen. Preparing deep-fried catfish with hush puppies has always been a family affair for us. It’s a dish that holds a special place in my heart, not just because of its taste, but because of the memories it brings back. This delightful recipe is surprisingly easy to make, even if you’re a novice in the kitchen.
I remember the first time I made this dish. My husband was hesitant because he thought the process was complicated, but upon seeing how seamlessly everything fell into place, he was sold. The trick is in the preparation, and with a bit of organization, you can have a restaurant-quality meal right at your dining table. The secret to achieving that perfect golden crust on the catfish lies in the cornmeal coating — and don’t even get me started on the hush puppies! They’re the fluffy sidekicks that tie the whole meal together.
Deep-frying might seem daunting at first, but trust me, once you nail it, you’ll wonder why you ever hesitated. This meal is not just food; it’s an experience. At each bite, you get to revel in the crunchy exterior and tender inside of the fish, complemented by the hush puppies’ light texture. Friends and family who’ve gathered around our table have always left asking for the recipe.
The best part? It requires ingredients you probably already have in your pantry or can easily source from your local store. So, roll up those sleeves, and get ready for a meal that’s bound to bring everyone together, sharing laughs, stories, and a taste of the South. Follow along, and let’s recreate a classic that’s stood the test of time. You’ll soon see why this recipe is a beloved staple in our household.
How to Make Deep-Fried Catfish Fillets With Hush Puppies
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Ingredients
- 3 to 4 catfish fillets, about 1 to 1 1/4 pounds
- 1 cup self-rising cornmeal mix
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup buttermilk (approximately)
- 3/4 cup cornmeal
- Corn oil, for frying
- 1 to 2 tablespoons finely chopped green onions
- 1 teaspoon sugar
- 1 large egg, lightly beaten
- Dash of black pepper
- 1/2 cup self-rising flour
Directions
- Begin by slicing each catfish fillet into two pieces, crosswise. In a shallow dish, combine the cornmeal, salt, and black pepper. Gently press each piece of fish into this mixture to ensure it’s well coated.
- Warm the oil to 370°F. Place the prepared fillets into the oil, frying them for 5 to 10 minutes until they’re crispy and golden-brown. Use a rack over a baking sheet to let the excess oil drip off. Maintain the fish’s temperature by keeping them in a 200°F oven as you proceed.
- For the hush puppies, mix self-rising cornmeal mix, self-rising flour, salt, and sugar in a bowl. Gradually add the egg and just enough buttermilk to make a thick batter. Stir in the chopped green onions and a dash of black pepper for extra flavor.
- Drop spoonfuls of this batter into the heated oil. Let them fry for approximately 2 to 3 minutes, ensuring you turn them frequently to achieve an even golden-brown color. Use paper towels to drain the excess oil and keep the hush puppies warm alongside the catfish.
Storing Suggestion
To store leftovers, refrigerate them in an airtight container for up to two days. Reheat the catfish and hush puppies in an oven at 300°F to retain their crispiness, rather than microwaving, which can make them soggy.
Cooking Tips
For added flavor, try incorporating a pinch of cayenne pepper into the cornmeal mixture. If you’re out of buttermilk, mix regular milk with a teaspoon of lemon juice or vinegar as a substitute. Maintain the oil temperature to keep the fish crispy and light.
Serving Suggestions
This dish pairs wonderfully with tangy coleslaw or a fresh green salad. For a beverage, a crisp, chilled lemonade or iced tea complements the meal. Garnish the catfish with a sprinkle of fresh parsley or a wedge of lemon for a zesty touch.
Ingredient Substitutions
If you can’t find catfish, tilapia or cod are great alternatives. Those who prefer less spice can reduce the black pepper amount, or swap it out for white pepper. Whole wheat flour can replace self-rising flour, but be sure to add some baking powder.
Seasonal Variations
During summer, add chopped jalapeños to the hush puppy batter for an extra kick. In the cooler months, serve the dish with hearty mashed sweet potatoes or steamed broccoli for a seasonal flair. Adjust spices to suit your palette and the time of year.
Allergen Information
This recipe contains fish and egg, common allergens. To accommodate those with egg allergies, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the regular egg. Use gluten-free flour and cornmeal for a gluten-free version.
Frequently Asked Questions
Can I bake the catfish instead of frying?
Yes, you can opt for baking if you prefer a healthier option. Simply prepare the catfish as directed, then bake in a preheated oven at 400°F for 10-15 minutes, or until the fish is flaky. Remember to drizzle a little oil on top before baking to help achieve a slightly crispy texture.
How do I keep the hush puppies from falling apart?
To prevent hush puppies from disintegrating, ensure that the oil is hot enough before adding them. The batter should be thick, not runny, to help maintain shape. Also, avoid overcrowding the frying pan, as this can lower the oil’s temperature, causing them to fall apart.
Can the batter be prepared in advance?
Preparing the batter ahead of time is possible. Refrigerate the hush puppy batter in a covered bowl for up to 24 hours. Just give it a good stir before using, and if it’s too thick from refrigeration, add a splash of buttermilk to achieve the right consistency.
What’s the best type of oil for frying catfish?
Corn oil is recommended for its neutral taste and high smoke point, which is important for maintaining a consistent frying temperature. However, alternatives like vegetable oil or peanut oil can also be used. Avoid using olive oil, as it has a lower smoke point and can impart an undesired flavor.
Can I adjust the spice level?
Absolutely, the spice level can be tailored to your preference. For a spicier kick, increase the black pepper or add cayenne pepper to the mix. Conversely, for a milder version, reduce the spices or use white pepper, which tends to be milder than black pepper.
What sides go well with deep-fried catfish?
This dish is versatile when it comes to side dishes. Popular choices include coleslaw, baked beans, or a light garden salad. Corn on the cob also makes a traditional and hearty side, offering a touch of sweetness to complement the savory catfish and hush puppies.
Deep-Fried Catfish Fillets With Hush Puppies
Ingredients
- 3 to 4 catfish fillets around 1 to 1 1/4 pounds
- 1 cup self-rising cornmeal mix
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup buttermilk estimate
- 3/4 cup cornmeal
- Corn oil for deep frying
- 1 to 2 tablespoons finely chopped green onion
- 1 teaspoon sugar
- 1 large egg lightly beaten
- 1/2 cup self-rising flour
Instructions
- Cut the catfish fillets in half, crosswise.
- Mix cornmeal with salt and pepper in a shallow dish.
- Coat each fillet in the cornmeal mixture, pressing gently to make it stick.
- Heat the oil to 370°F and fry the fillets for 5 to 10 minutes, until crispy and golden brown.
- Place the cooked fish on a rack inside a baking sheet and keep them warm in a 200°F oven while preparing the rest.
- In a large bowl, combine the self-rising cornmeal mix, self-rising flour, salt, and sugar.
- Add the egg and enough buttermilk to create a thick batter that drops slowly from a spoon.
- Mix in the green onion and a dash of black pepper.
- Drop spoonfuls of the batter into the hot oil (same as the catfish) and fry for about 2 to 3 minutes, turning often, until golden brown.
- Place the hush puppies on paper towels to drain and keep warm with the catfish.
