Classic Fried Catfish with hushpuppies and coleslaw on gingham table cloth

Classic Fried Catfish with Hushpuppies and Tartar Sauce

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 U.S. Farm-Raised Catfish Fillets
  • ¾ cup yellow cornmeal
  • ¼ cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • Vegetable oil for frying
Hushpuppies
  • 1½ cups self-rising cornmeal
  • ½ cup self-rising flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup jalapeños finely chopped (optional)
  • 4 green onions thinly sliced
  • 1 cup buttermilk
  • 1 large egg beaten
  • ½ cup sharp cheddar cheese shredded
Tartar Sauce
  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 3 tablespoons sweet pickles finely chopped
  • 2 tablespoons capers chopped
  • 3 tablespoons green onions use white bulb of onion, finely chopped; reserve green leaves for making hushpuppies)
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh parsley chopped
  • Salt and pepper to taste

Method
 

  1. COMBINE cornmeal, flour, salt, cayenne pepper and garlic powder.
  2. COAT catfish with mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350° F.
  3. ADD catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size.
  4. REMOVE fish from oil and drain on paper towels.
  5. SERVE with Hushpuppies and Tartar Sauce.
HUSHPUPPIES
  1. PREHEAT oil to 350° F. Combine cornmeal, flour, sugar and salt. Mix well.
  2. IN a separate bowl, combine jalapeños, onions, buttermilk, egg and cheese. Add to dry ingredients, stirring until just moistened. Cover with plastic wrap and let rest for 15 minutes.
  3. DROP batter by heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown.
TARTAR SAUCE
  1. COMBINE mayonnaise, mustard, pickles, capers, green onions, lemon juice and parsley. Mix well. Add salt and pepper. Chill before serving to allow the flavors to marry
  2.  

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