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Yield
6 servings (serving size: 1 fillet, 2 hush puppies, and 4 teaspoons tartar sauce)
Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro

How to Make It

Step 1

To prepare tartar sauce, combine first 6 ingredients. Cover and chill.

Step 2

To prepare catfish, clip a candy/fry thermometer to a Dutch oven; add oil to pan. Heat oil to 385°.

Step 3

Sprinkle fillets evenly with 1/2 teaspoon salt. Place 5 ounces (1 cup) flour in a shallow dish. Combine remaining 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.

Step 4

To prepare hush puppies, weigh or lightly spoon 4 ounces (3/4 cup) flour in dry measuring cups; level with a knife. Combine 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.

Chef's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

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