Fried Catfish with Hushpuppies
This crispy fried catfish and hushpuppies combo brings nostalgic backyard fish fry vibes to your kitchen. Buttermilk-soaked catfish gets a golden cornmeal crust, while the hushpuppies are sweet, oniony, and addictively crunchy — ready in about 30 minutes!
Equipment
- cast iron skillet
- Mixing Bowls
- Slotted spoon
- Paper towels for draining oil
- Tongs
- Thermometer optional, to check oil temp
Ingredients
- 4–6 catfish fillets
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp cayenne pepper (optional)
- buttermilk, for soaking
- vegetable or peanut oil, for frying
- 1 cup cornmeal (for hushpuppies)
- 0.5 cup all-purpose flour (for hushpuppies)
- 0.5 tsp baking powder
- 0.5 tsp salt (for hushpuppies)
- 1 tbsp sugar
- 0.25 cup finely diced onion
- 1 egg
- 0.75 cup buttermilk (for hushpuppies)
Instructions
- Place catfish fillets in a shallow dish and pour over buttermilk. Let soak for 20–30 minutes to tenderize and mellow the flavor.
- In a large bowl, mix cornmeal, flour, salt, pepper, paprika, garlic powder, and cayenne.
- Remove fillets from buttermilk, let excess drip off, and coat thoroughly in cornmeal mixture.
- Heat 1 inch of oil in a skillet to 350°F.
- Fry catfish 4–6 minutes per side until golden and crispy. Drain on paper towels.
- To make hushpuppies, mix cornmeal, flour, baking powder, salt, sugar, and diced onion in a bowl.
- Stir in egg and buttermilk until a thick batter forms.
- Drop spoonfuls of batter into hot oil and fry until golden, flipping once. Drain and serve warm.
Notes
Try using cod or tilapia for a mild alternative to catfish. If you want spicier hushpuppies, stir in minced jalapeños. Keep fried items warm in a 200°F oven while cooking in batches. Serve with coleslaw or tartar sauce!