Southern Classic Fried Catfish with Jalapeño Hush Puppies


Prep: 15 min, Cook: 10 min.

  • 4 catfish fillets
  • 3/4 cup yellow cornmeal
  • 1/4 cup all purpose flour
  • 2 tsp. salt
  • 1 tsp. cayenne pepper
  • 1/4 tsp. garlic powder
  • 3 cups vegetable oil, or enough to fill skillet halfway
  • 1 cup self-rising cornmeal*
  • 1/2 cup self-raising flour
  • 1 Tbs. granulated sugar
  • 1/2 cup minced onion
  • 1 Tbs. minced jalapeño pepper
  • 1 cup milk
  • 1 large egg, beaten

To prepare catfish, combine cornmeal, flour, salt, cayenne pepper, and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot of a 12 inch skillet half full with vegetable oil and heat to 350°F. Add catfish in a single layer; fry until golden brown, about 5-6 minutes, depending on size. Remove and drain on paper towels.

To prepare hush puppies, combine the cornmeal, flour, sugar, onion, and jalapeño in a bowl; stir in milk and egg until just combined. Preheat cooking oil to 350°F in a heavy skillet or deep fryer. Drop level of batter into hot oil. Turning hush puppies frequently, cook until golden brown on all sides, about 3 minutes. Remove with slotted spoon. Drain on paper towels. Makes about 6 per serving.

* If self-rising cornmeal is not avalable, add 2 tsp. baking powder and 2 tsp. salt to 1 cup of cornmeal.