Southern Catfish with Hush Puppies

Instructions

1. 1

   Soak 4 catfish fillets (6 oz each) in 1 cup buttermilk with a pinch of salt for 30 minutes to tenderize and flavor the fish.

2. 2

   In a large heavy skillet, heat 2 inches of vegetable oil to 375°F (190°C). Meanwhile, mix 1 cup yellow cornmeal, ½ cup all-purpose flour, 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, and salt and pepper to taste in a shallow dish.

3. 3

   Lift the catfish fillets from the buttermilk, dredge in the cornmeal mixture, pressing to coat thoroughly. Carefully place the fillets in the hot oil and fry for 4–5 minutes per side until golden brown and the internal temperature reaches 145°F (63°C). Drain on a wire rack.

4. 4

   For the hush puppies, mix 1 cup yellow cornmeal, ½ cup all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt in a bowl. In another bowl, whisk together ¾ cup buttermilk, 1 large egg, 3 sliced green onions, and 1 minced jalapeño.

5. 5

   Combine the wet and dry ingredients, stirring until just combined. Drop heaping tablespoons of the mixture into the hot oil and fry for 3–4 minutes, turning once, until deep golden brown. Drain on paper towels and salt immediately.

6. 6

   Serve the catfish alongside the hush puppies with tartar sauce and lemon wedges for a complete meal.