Catfish and Hush Puppies
Hush Puppy Batter:
1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 small onion, minced
1 egg, lightly beaten
4 catfish fillets (about 1 1/2 pounds)
1/2 cup yellow cornmeal
3 tablespoons all purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper
fresh parsley sprigs for garnish
For the hush puppies: Combine cornmeal, flour, baking powder and salt in medium bowl. Add milk, onion and egg. Stir until well blended. Allow batter to stand 5 to 10 minutes before frying.
Rinse catfish; pat dry with paper towels. Combine cornmeal, flour, salt and red pepper in shallow dish. Dip fish into cornmeal mixture. Heat 1 inch oil in large heavy skillet over medium heat until hot (about 375 degrees on deep fry thermometer).
Fry fish in batches 4 to 5 minutes or until golden brown and fish flakes easily when tested with fork. (Allow temperature of oil to return to 375 degrees between batches.) Drain fish on paper towels.
To make Hush Puppies, drop batter by tablespoonfuls into hot oil. Fry, a few pieces at a time, 2 minutes or until golden brown. Garnish, if desired.