Deep-Fried Catfish Fillets With Hush Puppies Recipe
An old-fashioned Southern fish fry features crispy catfish fillets and golden hush puppies, often served with classic sides like coleslaw and tartar sauce for a complete family meal.
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Instructions
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Preheat the oven to 200 F and prepare a baking sheet with a rack; heat deep oil to 370 F.
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Cut catfish fillets in half, then combine cornmeal, salt, and pepper in a shallow dish.
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Dredge fillets in the cornmeal mixture, pressing to coat, then fry in batches for 5-10 minutes until crisp and brown.
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Transfer fried catfish to the prepared baking sheet and keep warm in the oven.
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For hush puppies, combine self-rising cornmeal mix, self-rising flour, 1/2 teaspoon salt, and sugar in a bowl.
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Stir in a beaten egg and enough buttermilk (starting with 3/4 cup) to form a thick, spoonable batter, then mix in green onion and black pepper.
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Drop batter into the hot oil and fry for 2-3 minutes, turning until golden brown.
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Drain hush puppies on paper towels and keep warm with the catfish.