Deep-fried catfish with hush puppies
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 8-ounce catfish fillets | |
| 1 | cup | Milk |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| ⅛ | teaspoon | Paprika |
| 1 | cup | Cornmeal |
| Vegetable oil | ||
| 1 | cup | Cornmeal |
| 2 | tablespoons | Baking powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | White pepper |
| ⅓ | cup | Minced onion |
| 1 | large | Egg; beaten |
| ¼ | cup | Milk |
Directions
HUSH PUPPIES
1) Rinse and pat catfish dry. 2) In a shallow dish, mix together milk, salt, pepper, and paprika. 3) Dip pieces of fish in milk mixture. 4) Roll fish in cornmeal and set pieces on waxed paper to dry. 5) Heat 1½ inches of vegetable oil to 350øF. 6) Deep fry fish, turning once, until golden brown. Drain on paper towels and keep warm.
Hush Puppies: 1) Mix cornmeal with baking powder, salt, pepper, and onion.
2) Mix egg with milk and whisk into cornmeal. 3) Spoon hush puppies into hot oil and fry until golden brown.
Suggested Wine: Light lager beer, Chenin Blanc NOTES : Check the date on your baking powder to see if it is still current as it will have lost it's rising power if it is not.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 7, 1998