- 6
Ingredients
- Tartar Sauce:
- 1/4 cup organic canola mayonnaise (such as Spectrum)
- 1 tablespoon dill pickle relish
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon prepared horseradish
- 3/4 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- Catfish:
- 8 cups peanut oil
- 6 (6-ounce) catfish fillets
- 1/2 teaspoon salt
- 9 ounces all-purpose flour, divided (about 2 cups)
- 1 1/4 cups cornmeal
- 1 teaspoon freshly ground black pepper
- 2 cups buttermilk
- 2 large eggs
- Hush Puppies:
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 1/3 cup cornmeal
- 1/3 cup buttermilk
- 3 tablespoons grated onion
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 large egg, lightly beaten
Preparation
Step 1
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 4.5 ounces (1 cup) flour, cornmeal, and black pepper in a shallow dish. Combine 2 cups buttermilk and 2 eggs in a shallow dish. Dredge fillets in flour; dip in buttermilk mixture. Dredge in cornmeal mixture; shake off excess breading. Place 2 fillets in hot oil; cook 5 minutes or until done, turning occasionally. Make sure oil temperature does not drop below 375°. Remove fillets from pan using a slotted spoon; drain on paper towels. Return oil temperature to 385°. Repeat procedure twice with remaining fillets.
4. To prepare hush puppies, weigh or lightly spoon 3.4 ounces (3/4 cup) flour in dry measuring cups; level with a knife. Combine 3.4 ounces flour and remaining ingredients. Drop batter 1 tablespoonful at a time into pan; fry at 375° for 5 minutes or until browned, turning frequently. Remove hush puppies from pan using a slotted spoon; drain on paper towels.