My version of good old Southern Fried Catfish & Hushpuppies really hit the spot tonight! Sometimes, the only thing that will cool your craving is a whole plate of fried food, tonight was one of those nights.
I used a medium grind corn meal, and I wish I hadn’t. The only downfall of the whole meal. Those large grains just don’t seem to get cooked through enough during the short frying time.
Wondra flour (gold medal brand) is what is known as an instant flour, used for thickening sauces and gravies. It’s wonderful for frying because it absorbs so much liquid and makes the finished product ultra crispy.
Fried Catfish Recipe with Hushpuppies and Creole Tartar Sauce
For the Catfish:
Fried Catfish Recipe
2 Catfish Fillets, cut into fingers
1 Cup Corn Meal
1/4 Cup Wondra Flour
3 Tbsp Creole Seasoning
Salt & Pepper
Peanut Oil or Lard for frying
Heat 2 inches of Peanut Oil or Lard to 360 degrees in a Cast Iron dutch oven.
Season the Catfish fingers liberally with salt and pepper.
Combine the corn meal, Wondra, and Creole seasoning in a shallow dish. Dredge the catfish in the mixture until well coated. Set aside for 10-15 minutes.
When the oil is to temperature, fry the catfish fingers in batches until golden brown and cooked through.
Serve with lemon wedges, hushpuppies and Creole Tartar Sauce
**Be sure not to over crowd the pan, or you will have greasy, soggy catfish.
For the Hushpuppies:
1 Cup Corn Meal
1 Cup All Purpose FLour
2 Tbsp Green Onions, finely sliced
2 tsp Kosher Salt
1 pinch Cayenne
2 tsp Baking Powder
1/2 Cup Buttermilk
Combine all of the ingredients and mix together thoroughly. Form into balls and fry in 360 degree oil as described above for the Catfish.
For the Creole Tartar Sauce:
Creole Tartar Sauce Recipe
2 Tbsp Fresh Lemon Juice
2 tsp Garlic, chopped
1/4 Cup Dill Pickle, chopped
1 Tbsp Creole Mustard
2 tsp Horseradish
2 tsp Parsley, chopped
3 Tbsp Green Onions, chopped
2 tsp Hot Sauce
1 1/2 Cups Vegetable Oil
Combine all of the ingredients except the oil in the workbowl of a food processor. Mix on high for 1 minute, then slowly drizzle in the oil until all is incorporated and the mixture is thick like Mayonnaise. Season to taste with salt.
Be sure and check out my ever growing Index of Creole & Cajun Recipes!by