Catfish and Hush Puppies

🐟 Fried Catfish and Hush Puppies

Flaky, tender catfish fillets coated in seasoned cornmeal, fried to perfection, and served alongside hot, golden hush puppies — those crispy-on-the-outside, fluffy-on-the-inside cornmeal fritters. Serve with tartar sauce, lemon wedges, and maybe a little hot sauce on the side for the full Southern experience.

🧾 Ingredients

For the Fried Catfish:

• 4 catfish fillets (about 1½ lbs total)

• 1 cup buttermilk

• 1 tsp hot sauce (optional)

• 1 cup cornmeal

• ½ cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & black pepper to taste

• Vegetable oil for frying

• Lemon wedges, for serving

For the Hush Puppies:

• 1 cup cornmeal

• ½ cup all-purpose flour

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp sugar (optional)

• ¼ tsp cayenne pepper or black pepper

• ½ cup buttermilk

• 1 large egg

• ¼ cup finely diced onion (or green onions)

• Optional: 1 tbsp minced jalapeños or corn kernels

🔪 Instructions

👉 Catfish:

1. Marinate the catfish in buttermilk and hot sauce (if using) for 30–60 minutes in the fridge.

2. In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, onion powder, salt, and pepper.

3. Heat oil in a deep skillet or fryer to 350–365°F (175–185°C).

4. Remove fish from buttermilk, let excess drip off, and dredge in cornmeal mixture until well coated.

5. Fry 2 fillets at a time, 3–5 minutes per side, until golden and crispy. Internal temp should hit 145°F (63°C).

6. Drain on paper towels or a wire rack. Serve hot with lemon and tartar sauce.

👉 Hush Puppies:

1. In a mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, and cayenne.

2. In a small bowl, whisk the egg and buttermilk. Stir in onions.

3. Combine wet and dry ingredients. Mix until just combined — do not overmix.

4. Heat oil (same temp as for catfish).

5. Use a small cookie scoop or spoon to carefully drop tablespoon-sized balls of batter into the oil.

6. Fry for 2–3 minutes, turning occasionally, until deep golden brown.

7. Remove and drain. Serve hot!

🍽️ Serving Suggestions:

• Tartar sauce, hot sauce, or remoulade

• Coleslaw, collard greens, or mac and cheese on the side

• Sweet tea or a cold beer to wash it down

✅ Tips:

• Use fine yellow cornmeal for a crispier texture.

• Don’t overcrowd the fryer — it drops the oil temp and makes things soggy.

• Want extra crunch? Double-dip the catfish in buttermilk and cornmeal mixture.

Would you like a baked or air-fried version for a lighter take? Or a Cajun-style seasoning blend for more spice?