Denises Louisiana Hush Puppies Fried Catfish Food

DENISE'S LOUISIANA HUSH PUPPIES & FRIED CATFISH

Denise's Louisiana Hush Puppies & Fried Catfish image

These hush puppies have a cake like consistency (not your little ball of dry cornmeal). This is my base recipe, but it can be altered to your own taste, such as less sugar and more jalapeño. The catfish recipe is my husband's, and is more of an ingredient than a recipe, but this is our most requested meal when we're having friends over, so I thought I'd add it. I usually also serve with french fries, onion rings and fried mushrooms. Not the most healthy meal in the world...but oh, so good.

Provided by Deely

Categories Catfish

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup self rising flour
3/4 cup plain cornmeal
1/3 cup sugar
1/2 cup whole kernel corn, Drained
3/4 cup creamed corn
1/2 cup diced onion
1 egg, Slightly Beaten
1 tablespoon chopped jalapeno pepper
peanut oil (for frying)
salt and pepper, to taste
1 cup seasoned fish fry (We use Louisiana Fish Fry, (it can be found on-line at www.louisianafishfry.com)

Steps:

HUSH PUPPIES:.
Heat oil to 350°F.
Stir together all ingredients.
Drop by tablespoon into hot oil (Hint: drop close to oil to prevent getting a bunch of little hush puppies).
When hush puppies float and are golden on one side, flip and brown other side.
Remove from oil and place on a paper towel lined cookie sheet, in a low oven.
FRIED CATFISH.
Rinse catfish fillets in cold water.
Drain well.
Salt and pepper the fish. (At this point other seasonings can be added, such as garlic, Old Bay Tony's, etc).
Dredge fish in Seasoned Fish Fry.
Deep fry in hot oil.

DOLLY PARTON'S PAN-FRIED CATFISH

Dolly Parton's Pan-Fried Catfish image

In this recipe from From "Dolly´s Dixie Fixin´s," she says "There was always catfish at the all day singing gatherings and it was mostly pan-fried." She suggests you serve this delicious and simply-prepared catfish with hush puppies, corn on the cob, and cole slaw.

Provided by Julesong

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 1/2 lbs catfish fillets
lard or shortening, for pan frying
1 cup white cornmeal
salt and black pepper, for seasoning
lemon wedge

Steps:

Wash the catfish fillets in cold water and pat dry.
Melt enough lard or shortening in a large cast iron skillet over medium heat to reach 3/4-inch deep.
While the lard/shortening is melting, pour the cornmeal into a large, shallow plate or dish.
Season both sides of the catfish fillets (remember to pat them dry, first) with salt and pepper, then dredge them in the cornmeal and shake off any excess.
When the melted fat is hot but not smoking, carefully slide the fillets into the pan (careful not to splatter, and don't crowd the pan because you want the fish to fry and not steam). Fry the fish in batches if necessary.
Fry the fillets about 4 minutes per side, until crisp and golden brown.
Put paper towels on a platter and transfer the fried fillets to the platter with a slotted spatula or spoon.
Serve with lemon wedges and your favorite catfish sauce (tartar, cocktail, etc). Make sure to have plenty of napkins, hush puppies, corn on the cob, and coleslaw, too!
Makes 6 servings.

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