Mississippi Catfish and Hushpuppies
- 1 cup all-purpose flour
- 2 cups yellow cornmeal
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 green onions, chopped (stem and all)
- Peanut oil
- 2 cups yellow corn meal
- 1/4 cup all-purpose flour
- 2 tablespoons coarse black pepper
- 1 tablespoon lemon pepper
- 1 teaspoon paprika
- Granulated garlic and salt
- 2 cups whole milk
- Dash hot pepper sauce
- 4 Mississippi pond raised catfish fillets
- Peanut oil
Hushpuppies: Mix first 6 ingredients in mixing bowl. Add buttermilk as needed until batter reaches a thick, mashed potato-like consistency. Refrigerate for 45 minutes to 1 hour before using. Heat peanut oil to 325 degrees F. Using 2 teaspoons to drop the batter, dip the first teaspoon into water and then fill with hushpuppy batter. Use the other teaspoon to rake the batter into the oil. Cook for approximately 4 minutes until golden brown. The hushpuppies should roll over in the oil by themselves. If they do not, you may have to turn them.
For the Catfish: Put first 6 ingredients into a large brown paper bag. Roll down the top and shake until well-mixed. Cut catfish in half lengthwise. Pat dry with paper towel. Mix milk and hot sauce. Dip catfish in milk bath, put in paper bag with breading and shake until covered. Place catfish into pot with about 4 inches of peanut oil heated to about 325 to 350 degrees F. Cook until brown and firm, about 6 to 7 minutes.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Lynn Hewlett