Fried Catfish and Hushpuppies
Fried Catfish
Ingredients
Mustard
Hot sauce
1 egg white
Catfish fillets (for 4–6 servings)
Cornmeal
All-purpose flour
Salt
Black pepper
Vegetable oil (for frying)
Directions
In a large bowl, stir together the mustard, hot sauce, and egg white. Add the catfish fillets and toss to coat evenly. Cover and marinate in the refrigerator for 1 hour.
Pour vegetable oil into a Dutch oven, filling it no more than one-third full. Heat over medium heat until a deep-fry thermometer reads 350°F. Line a plate with paper towels and set aside near the cooktop.
In a shallow dish, combine cornmeal, flour, salt, and black pepper. Remove the catfish from the marinade, sprinkle with additional salt and pepper, then dredge in the cornmeal mixture to coat both sides. Shake off any excess.
Carefully add the catfish to the hot oil in batches (avoid crowding). Fry until golden brown and crispy, about 2 minutes total. Use a slotted spoon to transfer to the prepared plate. Serve warm.
Country Remoulade
Ingredients
Mayonnaise
Fresh chives (chopped)
Lemon juice
Mustard
Hot sauce
Green onions (chopped)
Celery (chopped)
Garlic (minced)
Salt
Black pepper
Directions
In a bowl, combine mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery, and garlic. Season with salt and black pepper to taste.
Cover and refrigerate for 1 hour to allow the flavors to blend. Before serving, taste and adjust the seasoning if needed. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
Beer Batter Hushpuppies
Ingredients
Cornmeal
Baking powder
Cayenne pepper
1 teaspoon salt
Beer (cold)
Eggs (beaten)
Onions (finely chopped)
Salt
Black pepper
Vegetable oil (for frying)
Directions
In a large cast-iron Dutch oven, heat vegetable oil over high heat until a deep-fry thermometer reads 375°F. Line a plate with paper towels and set aside near the cooktop.
To make the batter: In a large bowl, whisk together cornmeal, baking powder, cayenne pepper, and 1 teaspoon salt. In a separate bowl or liquid measuring cup, combine cold beer, beaten eggs, and chopped onions. Season with a pinch of salt and black pepper, then whisk until smooth.
Stir the wet ingredients into the dry ingredients using as few strokes as possible (the batter should resemble wet sand; add more beer if needed).
Using a medium ice cream scoop, drop the batter into the hot oil in batches (avoid crowding). Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer to the prepared plate. Adjust the heat as needed to maintain 375°F and repeat with the remaining batter. Serve immediately.
