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.