Mississippi Catfish and Hushpuppies

  1. Hushpuppies: Mix first 6 ingredients in mixing bowl.
  2. Add buttermilk as needed until batter reaches a thick, mashed potato-like consistency.
  3. Refrigerate for 45 minutes to 1 hour before using.
  4. Heat peanut oil to 325 degrees F. Using 2 teaspoons to drop the batter, dip the first teaspoon into water and then fill with hushpuppy batter.
  5. Use the other teaspoon to rake the batter into the oil.
  6. Cook for approximately 4 minutes until golden brown.
  7. The hushpuppies should roll over in the oil by themselves.
  8. If they do not, you may have to turn them.
  9. For the Catfish: Put first 6 ingredients into a large brown paper bag.
  10. Roll down the top and shake until well-mixed.
  11. Cut catfish in half lengthwise.
  12. Pat dry with paper towel.
  13. Mix milk and hot sauce.
  14. Dip catfish in milk bath, put in paper bag with breading and shake until covered.
  15. Place catfish into pot with about 4 inches of peanut oil heated to about 325 to 350 degrees F. Cook until brown and firm, about 6 to 7 minutes.
  16. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
  17. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

flour, yellow cornmeal, egg, sugar, salt, green onions, buttermilk, peanut oil, yellow corn, allpurpose, coarse black pepper, lemon pepper, paprika, garlic, milk, hot pepper, pond raised catfish fillets, peanut oil

Taken from www.foodnetwork.com/recipes/mississippi-catfish-and-hushpuppies-recipe.html (may not work)

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