Southern Fried Catfish with Hush Puppies

Makes 4 servings


Hush Puppy Batter (recipe follows)

4 catfish fillets (about 1-1/2 pounds)
1/2 cup yellow cornmeal
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon ground red pepper
Vegetable oil for frying
Fresh parsley sprigs for garnish


Prepare Hush Puppy Batter; set aside. Rinse catfish; pat dry with paper
towels. Combine cornmeal, flour, salt and red pepper in shallow dish. Dip
fish in cornmeal mixture. Heat 1 inch oil in large, heavy saucepan over
medium heat until oil registers 375 F. on deep-fry thermometer. Fry fish,
a few pieces at a time, 4 to 5 minutes or until golden brown and fish
flakes easily when tested with fork. (Allow temperature of oil to return
to 375 F. between each batch.) Drain fish on paper towels. To make Hush
Puppies, drop batter by tablespoonfuls into hot oil. Fry, a few pieces at
a time, 2 minutes or until golden brown. Garnish, if desired.

Hush Puppy Batter

Makes about 24 hush puppies

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 small onion, minced
1 egg, lightly beaten

Combine cornmeal, flour, baking powder and salt in medium bowl. Add
milk, onion and egg. Stir until well blended. Allow batter to stand 5 to
10 minutes before frying.




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