Southern Fried Catfish with Hush Puppies

Deep-fried catfish coated in seasoned cornmeal is one of the defining dishes of the American South, particularly in Mississippi Delta communities where Friday fish fries are a social institution. Hush puppies — legend has it their name came from tossing scraps of fried batter to quiet barking dogs — are the essential accompaniment.

Serves: 4

Ingredients

Catfish

• 4 catfish fillets, about 170g (6 oz) each
• 240ml (1 cup) buttermilk
• 150g (1 cup) fine yellow cornmeal
• 60g (½ cup) plain flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• Vegetable oil, for deep frying

Hush Puppies

• 150g (1 cup) fine yellow cornmeal
• 60g (½ cup) plain flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp cayenne
• 1 small onion, grated
• 1 egg, beaten
• 120ml (½ cup) buttermilk

Instructions

1. Soak catfish fillets in buttermilk for 30 minutes in the refrigerator.
2. Combine cornmeal, flour, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
3. Heat oil in a deep cast-iron pot or Dutch oven to 180°C (350°F).
4. Remove catfish from buttermilk, letting excess drip off. Press firmly into the cornmeal mixture to coat all sides.
5. Fry catfish in batches, 2 fillets at a time, for 4 to 5 minutes per side until deep golden and cooked through. Drain on a wire rack.
6. For hush puppies, whisk together cornmeal, flour, baking powder, salt, and cayenne. Stir in grated onion, egg, and buttermilk until just combined — batter will be thick.
7. Drop tablespoon-sized portions into the same hot oil and fry for 2 to 3 minutes, turning once, until golden all over. Drain on paper towels.
8. Serve catfish and hush puppies together with coleslaw and hot sauce.

Cook's Notes: Farm-raised catfish has a milder flavor than wild-caught; either works well. Maintaining oil temperature between batches is key — let the oil come back to 180°C before each new batch. A squeeze of lemon brightens the finished plate.