Fried Catfish with Hush Puppies and Tartar Sauce

Fried Catfish with Hush Puppies and Tartar Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • Tartar Sauce:
  • 8 cups peanut oil
  • 1 tablespoon dill pickle relish
  • 3 tablespoons grated onion
  • 2 cups buttermilk
  • Hush Puppies:
  • Hush Puppies:
  • + 93 more ingredients
    • Hush Puppies:
    • Hush Puppies:
    • 1 teaspoon freshly ground black pepper
    • 9 ounces all-purpose flour, divided (about 2 cups)
    • Catfish:
    • 1 tablespoon dill pickle relish
    • 1 teaspoon baking powder
    • ¾ teaspoon fresh lemon juice
    • 1 teaspoon baking powder
    • 1 teaspoon baking powder
    • 3 tablespoons grated onion
    • ¼ teaspoon ground red pepper
    • 1 large egg, lightly beaten
    • 8 cups peanut oil
    • 2 large eggs
    • ½ teaspoon salt
    • Catfish:
    • 6 (6-ounce) catfish fillets
    • 3.4 ounces all-purpose flour (about 3/4 cup)
    • ¾ teaspoon fresh lemon juice
    • 2 large eggs
    • 1/8 teaspoon salt
    • 1/3 cup buttermilk
    • 1 ¼ cups cornmeal
    • 6 (6-ounce) catfish fillets
    • Tartar Sauce:
    • 1 teaspoon prepared horseradish
    • 1/3 cup buttermilk
    • 1/3 cup buttermilk
    • ¼ teaspoon salt
    • Tartar Sauce:
    • 1 teaspoon prepared horseradish
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 ¼ cups cornmeal
    • ¼ teaspoon salt
    • ¼ cup organic canola mayonnaise (such as Spectrum)
    • Catfish:
    • ¾ teaspoon fresh lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon ground red pepper
    • ½ teaspoon salt
    • ¼ cup organic canola mayonnaise (such as Spectrum)
    • 8 cups peanut oil
    • 9 ounces all-purpose flour, divided (about 2 cups)
    • 1 large egg, lightly beaten
    • 2 large eggs
    • 1/3 cup cornmeal
    • 1 large egg, lightly beaten
    • 1/3 cup cornmeal
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon freshly ground black pepper
    • ¼ teaspoon ground red pepper
    • 1 tablespoon dill pickle relish
    • ¼ teaspoon ground red pepper
    • 1 teaspoon baking powder
    • 1 ¼ cups cornmeal
    • 1/3 cup cornmeal
    • 1 tablespoon dill pickle relish
    • Tartar Sauce:
    • 1 teaspoon freshly ground black pepper
    • 6 (6-ounce) catfish fillets
    • 3.4 ounces all-purpose flour (about 3/4 cup)
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 3 tablespoons grated onion
    • 3.4 ounces all-purpose flour (about 3/4 cup)
    • ¼ teaspoon salt
    • 8 cups peanut oil
    • 1 teaspoon prepared horseradish
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 6 (6-ounce) catfish fillets
    • 2 cups buttermilk
    • 1/3 cup buttermilk
    • ¾ teaspoon fresh lemon juice
    • 1 ¼ cups cornmeal
    • 1 teaspoon prepared horseradish
    • 1/8 teaspoon salt
    • 1 large egg, lightly beaten
    • 1/3 cup cornmeal
    • ¼ cup organic canola mayonnaise (such as Spectrum)
    • 2 large eggs
    • ¼ teaspoon salt
    • 2 cups buttermilk
    • ½ teaspoon salt
    • 9 ounces all-purpose flour, divided (about 2 cups)
    • ¼ cup organic canola mayonnaise (such as Spectrum)
    • 3.4 ounces all-purpose flour (about 3/4 cup)
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 2 cups buttermilk
    • 1/8 teaspoon salt
    • 9 ounces all-purpose flour, divided (about 2 cups)
    • Catfish:
    • 1/8 teaspoon salt
    • 3 tablespoons grated onion

1. To prepare tartar sauce, combine first 6 ingredients. Cover and chill. 2. To prepare catfish, clip a candy/fry thermometer to a Dutch oven; add oil to pan. Heat oil to 385°. 3. Sprinkle fillets evenly with 1/2 teaspoon salt. Place 4.5 ounces (1 cup) flour in a shallow dish. Combine remaining 4...

View full recipe at My Recipes

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