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    Southern Fried Fish & Hushpuppies


    Source of Recipe


    Miami Herald

    List of Ingredients




    FISH:
    1 1/2 cups stone ground corn flour
    1 teaspoon salt
    1/2 teaspoon fresh ground pepper
    1/4 teaspoon cayenne
    3 pounds catfish fillets

    HUSH PUPPIES:
    1 large egg
    2 cups buttermilk
    1 3/4 cups stone ground whole grain cornmeal
    1/2 cup minced onion
    1 teaspoon baking powder
    1 teaspoon salt
    1 teaspoon baking soda

    Recipe



    Preheat oven to 200ºF. In a stockpot or Dutch oven, pour oil to a depth of at least 1 1/2 inches. and heat the oil at medium-high until the temperature reaches 375ºF. Place wire racks on 2 baking sheets and set aside. In a wide bowl, mix the corn flour, salt, pepper and cayenne. In a medium-size bowl, prepare the hush puppies batter: Mix the egg and buttermilk well, then stir in the cornmeal until well blended, Add the onion, and stir in. Place the baking powder, salt and baking soda in a small separate container and set aside while you fry the fish.

    Dip each fish or fillet into the seasoned flour, coating well by shaking off excess. Carefully lower each piece into the oil. Fillt he pot, but do not crowd it. The oil should bubble up around each piece. Make sure temperature stays between 365 and 375ºF. Fry the fish until it is golden all over, about 2 or 3 minutes on each side. Set aside the remaining corn flour. Remove the fish pieces from the oil in the same order they were immersed, using a wire mesh strainer allowing excess to drain. When fish stops dripping; place it on one of the prepared baking sheets; then place in oven. Continue until all fish is fried.

    For the hush puppies: add the reserved baking powder, salt and baking soda to the hush puppy batter, and mix well; then, add the leftover seasoned corn flour to the batter a little at a time, until the batter is thick enough to be spooned. You will have added about 1/4 to 1/2 cup of of the corn flour. Make sure the oil has returned to 375ºF; then, drop the batter by spoonfuls into the oil, using 2 teaspoons -- 1 to scoop the batter and one to scrape it off and into the oil. Fry the hush puppies until golden all over, about 3 minutes. Drain each pup well over the pot, and place on the second prepared sheet pan. Repeat process until all batter is fried.
 

 

 

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