30 minutes
Serves 5
Ingredients:
1 Tbsp. garlic salt
1 Tbsp. black pepper
2 Tbsp. paprika
2 Tbsp. onion powder
1/4 cup canola oil
Juice of 1 lemon
1 1/2 pounds catfish fillets
Make Dinner:
In a medium mixing bowl, combine garlic salt, pepper, paprika and onion powder. Heat oil in a large cast iron skillet over medium high heat. While oil is heating, squeeze lemon juice over fish and sprinkle evenly with spice mixture. Fry fish in skillet 4-5 minutes per side until cooked through and browned. Serve with Hush Puppies.
Hush Puppies (Yield 28 hush puppies)
1 cup milk
2 Tbsp. vinegar
2 cups cornmeal
1/2 cup flour
1/2 tsp. baking soda
2 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
1 egg
5 cups canola oil
In a small mixing bowl, combine milk and vinegar. Set aside for 10 minutes. (Chef's Note: Combining milk and vinegar will create buttermilk which will make fluffier Hush Puppies.) In a large mixing bowl, combine cornmeal, flour, baking soda, salt, black pepper, and cayenne. Mix well. Heat canola in a large sauce pan over medium high heat until it reaches 350 degrees. Add milk mixture and 1 egg to cornmeal mixture. Beat until thoroughly combined and smooth. Add batter, 1 Tablespoon at a time, to hot oil. Fry Hush Puppies in hot oil 2-3 minutes. When they float to the top of the pan, remove from oil and drain on paper towels. Sprinkle with salt and serve immediately. Serve with a side of hot sauce or honey.