Pan-fried Catfish with Hush Puppies

Pan-Fried Catfish with Hush Puppies Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pan-fried catfish with hush puppies is a classic Southern dish that combines crispy, golden-brown catfish fillets with savory hush puppies. This recipe is a favorite for many, as it is easy to make and full of flavor.

History

Pan-fried catfish with hush puppies has its roots in Southern cuisine, where catfish is a popular staple. The dish is believed to have originated in the Southern United States, where catfish is abundant in rivers and lakes. Hush puppies, which are deep-fried cornmeal balls, are often served alongside fried fish as a traditional accompaniment.

Ingredients

4 x 6- to 8 oz (227 g) catfish fillets
1 cup fine yellow cornmeal
1 tsp salt
1 tsp pepper
0.25 cup bacon fat
0.75 cup vegetable oil
1 medium onion, finely chopped
1 cup all purpose flour
1 tbsp baking powder
1.5 cup milk
lemon slices (for garnish)

How to prepare

Rinse the fillets and pat them dry.
Combine the cornmeal, salt, and pepper on a platter.
In a large skillet, heat the bacon fat and oil until almost smoking.
Quickly coat the fish in the cornmeal mixture and carefully place them in the pan, making sure not to overcrowd.
While the fish is browning, transfer the remaining cornmeal mixture to a small bowl and add the onion, flour, baking powder, and milk.
Stir until just mixed, creating a batter that is slightly thicker than dough.
Flip the fish and add the hush-puppy mixture, one tablespoon at a time, to the pan, placing one hush puppy for each fillet.
Flip the hush puppies as they brown, slightly lowering the heat to ensure thorough cooking of both the hush puppies and fish.
Once the fish and hush puppies are cooked, transfer them to a hot platter and garnish with lemon slices.
Serve with sliced tomatoes and onions on a bed of field greens, accompanied by hot potato salad.

Variations

For a healthier version, try baking the catfish fillets instead of frying them.
Add diced jalapenos to the hush puppy batter for a spicy kick.
Serve the dish with a side of creamy remoulade sauce for added flavor.

Cooking Tips & Tricks

Make sure to pat the catfish fillets dry before coating them in the cornmeal mixture to ensure a crispy crust.

- Be careful not to overcrowd the pan when frying the fish to ensure even cooking.

- Lower the heat slightly when adding the hush puppy mixture to the pan to ensure that they cook through without burning.

- Serve the dish hot with lemon slices for a burst of freshness.

Serving Suggestions

Serve the pan-fried catfish with hush puppies with a side of coleslaw, tartar sauce, and a cold glass of sweet tea.

Cooking Techniques

Pan-frying the catfish fillets and hush puppies ensures a crispy exterior and tender interior.

Ingredient Substitutions

You can use vegetable shortening or canola oil instead of bacon fat for frying.

- Substitute buttermilk for milk in the hush puppy batter for a tangy flavor.

Make Ahead Tips

You can prepare the hush puppy batter ahead of time and refrigerate it until ready to use.

Presentation Ideas

Serve the pan-fried catfish with hush puppies on a platter garnished with lemon slices and fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this dish with a side of collard greens, macaroni and cheese, or cornbread for a complete Southern meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

450 per serving

Carbohydrates

35g per serving

Fats

- Total Fat: 25g per serving

- Saturated Fat: 5g per serving

Proteins

- Protein: 30g per serving

Vitamins and minerals

Vitamin A: 10% of daily value per serving

- Vitamin C: 15% of daily value per serving

- Iron: 20% of daily value per serving

Alergens

Contains fish, dairy, and wheat

Summary

This dish is a good source of protein and iron, but it is high in fat and carbohydrates. It is best enjoyed in moderation as part of a balanced diet.

Summary

Pan-fried catfish with hush puppies is a delicious and comforting dish that is perfect for a Southern-inspired meal. With a crispy exterior and tender interior, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Pan-fried Catfish with Hush Puppies. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the lake. Martha was known for her incredible cooking skills, and that day she decided to teach me how to make one of her favorite dishes.

As we sat in her cozy kitchen, Martha pulled out an old, stained recipe card from her recipe box. The card was well-loved and worn, a testament to the many times she had made this dish. She explained that the recipe had been passed down to her from her grandmother, who had learned it from a friend who lived on the bayou in Louisiana. The story behind the recipe only added to my excitement.

Martha began by showing me how to prepare the catfish. She explained that the key to a delicious pan-fried catfish was to use fresh, high-quality fish. She taught me how to season the catfish with a blend of spices and a squeeze of lemon juice to enhance the flavor. The catfish fillets were then coated in a mixture of cornmeal and flour, which would give them a crunchy, golden crust when fried.

Next, Martha moved on to the hush puppies. She mixed together cornmeal, flour, baking powder, and a dash of salt in a bowl. She then added in some chopped green onions and jalapeños for a bit of heat. The mixture was moistened with buttermilk and formed into small balls before being dropped into hot oil to fry until golden brown. The hush puppies emerged from the oil crispy on the outside and fluffy on the inside.

As Martha plated the catfish and hush puppies, the aroma filled the kitchen, making my mouth water in anticipation. I took my first bite of the pan-fried catfish and was blown away by the crispy exterior and tender, flaky flesh. The hush puppies were the perfect accompaniment, their savory, slightly spicy flavor complementing the catfish beautifully.

Martha smiled as she watched me savoring every bite. "There's nothing quite like the taste of fresh catfish and hush puppies," she said. "It's a taste of the South, a taste of home."

I left Martha's cottage that day with a full belly and a heart full of gratitude. Not only had I learned how to make a delicious new dish, but I had also gained a deeper appreciation for the role that food plays in connecting us to our roots and our loved ones.

Since that day, I have made pan-fried catfish with hush puppies countless times, each time bringing back memories of that summer day spent in Martha's kitchen. I have passed the recipe down to my children and grandchildren, sharing with them the story behind the dish and the joy of cooking with love and tradition.

As I stand in my own kitchen now, preparing this beloved recipe once again, I am filled with a sense of pride and gratitude for the culinary journey that has brought me to this moment. The aroma of frying catfish and hush puppies fills the air, bringing back memories of Martha and the love she poured into teaching me this recipe. And as I sit down to enjoy a plate of this delicious dish, I am reminded once again of the power of food to nourish not just our bodies, but our souls as well.