Rating: 3.5 stars
12 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 2

Proof that you can get fried food to fit into a healthy diet. Coat the fillets and prepare the batter for hush puppies while you wait for the oil to come up to temperature. You can also make the tartar sauce up to two days ahead and keep it refrigerated. If you don't like catfish, use halibut, tilapia, or another flaky white fish.

Julianna Grimes
Recipe by Cooking Light April 2010

Gallery

Becky Luigart-Stayner; Styling: Mindi Shapiro

Recipe Summary

Yield:
6 servings (serving size: 1 fillet, 2 hush puppies, and 4 teaspoons tartar sauce)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Nutrition Facts

507 calories; fat 23.8g; saturated fat 4.1g; mono fat 8.4g; poly fat 9.4g; protein 29.4g; carbohydrates 43g; fiber 2.6g; cholesterol 153mg; iron 3.6mg; sodium 709mg; calcium 171mg.
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