Contributed by Catsrecipes Y-Group
- Makes 4 Servings
- 4 x 6- to 8-ounce catfish fillets
- 1 cup fine yellow cornmeal
- 1 teaspoon each salt and pepper
- ¼ cup bacon fat
- ¾ cup vegetable oil
- 1 medium onion, chopped fine
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1½ cups milk
- lemon slices (garnish)
- Rinse the fillets and shake dry.
- Combine the cornmeal, salt and pepper on a platter.
- Combine the bacon fat and the oil in a large skillet and heat until almost smoking.
- Quickly dredge the fish in the cornmeal mixture and carefully lay in the pan, being careful not to crowd.
- While the fish browns, transfer the remaining cornmeal mixture to a small bowl and add the onion, flour, baking powder, and milk.
- Stir until just mixed and somewhat thicker than a batter, but thinner than a dough.
- Turn the fish and add the hush-puppy mixture, a tablespoon at a time, to the pan, one for each fillet.
- Turn the hush puppies as they brown, lowering the heat slightly to allow the hush puppies and fish to cook through.
- When the fish and hush puppies are done, transfer them to a hot platter, and garnish with lemon slices.
- Serve with sliced tomatoes and onions on a bed of field greens and hot potato salad.
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