Catfish Hushpuppies And Fry Recipe

Prep fish

Rinse catfish fillets and pat dry with paper towels. Cut into serving portions (about 3–4 pieces per pound). Season both sides lightly with 1 teaspoon salt and 1/2 teaspoon black pepper.

Marinate

Place seasoned fillets in a bowl or shallow dish and pour 1 cup buttermilk over them. Cover and refrigerate for 20–30 minutes (this tenderizes and helps batter adhere).

Prepare dredge

In a shallow bowl or plate, combine 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/4 teaspoon cayenne (if using), and remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Mix well.

Heat oil

Pour 5–6 cups vegetable oil into a heavy pot, Dutch oven, or deep fryer so it reaches about 2–2.5 inches deep. Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter—if it sizzles and browns slowly, it's ready.

Dredge and fry fish

Remove fillets from buttermilk, allowing excess to drip off. Dredge each fillet in the seasoned flour, pressing gently so the flour adheres. Shake off excess. Fry in batches so pieces have space; cook 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 145°F (63°C). Do not overcrowd. Transfer to a wire rack set over a sheet pan or paper towels to drain and rest for 2–3 minutes.

Make batter

In a mixing bowl whisk together 1 cup cornmeal, 1/2 cup flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon sugar, and 3/4 teaspoon salt. Stir in the finely chopped onion and scallions (if using). In a separate bowl, beat 1 egg with 1/2 cup buttermilk and 1 teaspoon hot sauce (if using). Pour wet into dry and stir until just combined; batter should be thick but spoonable. If too thick, add up to 1–2 tablespoons more buttermilk.

Fry hushpuppies

When oil for the fish is at 350°F (175°C) — or heat an adjacent pot to the same temperature — use a small ice cream scoop or two spoons to drop 1 1/2 tablespoon-sized mounds of batter into the hot oil, being careful not to crowd. Fry hushpuppies in batches, turning occasionally, until deep golden brown, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels or a wire rack. Sprinkle lightly with a pinch of salt while hot.

While fish and hushpuppies fry, mix 1/2 cup mayonnaise, 2 tablespoons chopped dill pickle or relish, 1 tablespoon lemon juice, and 1 teaspoon chopped parsley in a small bowl. Adjust salt and lemon to taste. Chill until ready to serve.

Serve hot catfish and hushpuppies immediately with tartar sauce, lemon wedges, and coleslaw or fries if desired.