Catfish and Hush Puppies

Fried catfish and hush puppies are comfort foods popular in the South, particularly in Mississippi. Traditionally, catfish fillets are dredged in seasoned cornmeal then fried until the crust is crisp and golden and the meat is buttery and tender. Hush puppies make a light and airy companion for the fried meat, with just enough onion and buttermilk to keep the fried corn batter interesting.

Catfish and hush puppies are a go-to for casual gatherings like fish fries, tailgates or summer dinners on the porch, but are also easy enough for a satisfying weeknight treat. Serve both piping hot with lemon wedges, hot sauce or tartar sauce and a cold and fizzy drink on the side.

Ingredients for Catfish and Hush Puppies

Fried Catfish:

• Egg whites: Egg whites contain proteins that adhere the crispy coating to the catfish.
• Whole milk: Milk adds heft and a balanced flavor to the catfish’s coating. It also helps ensure that the remaining ingredients stick securely.
• Cornmeal: Cornmeal is wonderfully textured ground corn, which helps the fish get super crispy.
• Seafood seasoning: Seafood seasoning is a bold blend of dried spices and herbs that gives this catfish recipe an irresistible kick.
• Catfish fillets: Clean, well-cut fillets are the star of this classic Southern recipe.
• Oil: Use fresh oil to submerge your dredged fillets and cook them to golden-brown perfection. The best oils for frying fish are canola, vegetable and safflower oils because they won’t impart any flavor. You’ll also reuse this oil for frying the hush puppies.

Hush puppies:

• Dry ingredients: Cornmeal, baking powder, salt and self-rising flour work together to create a deliciously fluffy hush puppy.
• Green onion: Sliced green onions add a sharp, savory element to each bite of this Southern side dish.
• Sugar: A hint of sweetness goes a long way to balance out the savory ingredients.
• Egg: Eggs often act as binders in deep-fried recipes. One egg is enough to make six servings of hush puppies.
• Buttermilk: Wonderfully tangy buttermilk keeps hush puppies moist.

Directions

Step 1: Dredge the catfish

Mark Derse for Taste Of Home

In a shallow bowl, beat the egg white until it’s foamy, then add milk and mix well. In another bowl, combine the cornmeal and seafood seasoning.

Mark Derse for Taste Of Home

Dip the fillets in the milk and egg white mixture, then coat them with the cornmeal mixture.

Step 2: Fry the fish

Mark Derse for Taste Of Home

In an electric skillet or deep fryer, heat 2 to 3 inches of oil. Fry the fillets over medium-high heat for three to four minutes on each side or until the fish flakes easily with a fork.

Editor’s Tip: After taking the hot fish out of the fryer, I always let the fish rest on a wire rack (as opposed to paper towels) to preserve its crunch.

Step 3: Prepare the hush puppy batter

Mark Derse for Taste Of Home

Combine the cornmeal, self-rising flour, baking powder, salt, green onions and sugar. Add the egg and buttermilk to the mixture, stirring just until the dry ingredients are moistened. Let the batter stand at room temperature for 30 minutes. Do not stir it again.

Step 4: Fry the hush puppies

Mark Derse for Taste Of Home

In the same skillet or deep fryer, drop the batter by rounded tablespoonfuls into the hot oil, a few at a time. Fry them until they’re golden brown, about 1-1/2 minutes on each side. Drain them on paper towels. Serve the catfish and hush puppies with lemon wedges and tartar sauce.

Mark Derse for Taste Of Home

Catfish and Hush Puppies Variations

• Add crushed red pepper: Turn up the heat on your fried catfish with the addition of 1/4 to 1/2 teaspoon of red pepper flakes to the cornmeal mixture.
• Batter hush puppies with beer: Add some fizzy beer to the hush puppy batter for an even lighter, crisper texture.

How to Store Catfish and Hush Puppies

To keep your fried catfish and hush puppies crispy and tasty for the next time you’re hungry, let them cool completely before storing them. Pop them in an airtight container lined with paper towels, then refrigerate them for up to four days. Reheat them in the oven or air fryer to bring back that golden crunch.

How long do catfish and hush puppies last?

Cooked fish and hush puppies can be refrigerated and enjoyed for up to four days.

Can you freeze fried catfish and hush puppies?

Yes, both can be frozen for later use. To freeze fried catfish and hush puppies, let them cool completely, then spread them in a single layer on a baking sheet and freeze them until they’re solid, which helps keep them from sticking together. Once frozen solid, transfer them to airtight freezer bags or containers and store for up to two months.

How do you reheat catfish and hush puppies?

To reheat fried catfish and hush puppies, pop them in a 375°F oven or air fryer for 10 to 12 minutes, flipping them halfway through, until they’re hot and crispy. For best flavor and crunch, skip the thawing and reheat them straight from frozen.

Catfish and Hush Puppies Tips

Mark Derse for Taste Of Home

What’s the secret to deep-frying fish?

Whenever you’re deep-frying foods—fish included—keep the oil hot and steady, around 350 to 375 degrees, so the coating crisps quickly without soaking up grease. Make sure the fish fillets are dry before dredging them, and don’t overcrowd the pan, which will drop the temperature of the oil and lead to sad, soggy results.

What else can you serve with catfish and hush puppies?

Fried catfish and hush puppies love good company: think creamy coleslaw, tangy pickles or a scoop of spicy remoulade for dipping. Collard greens, fried okra or a chilled cucumber salad add just the right balance of fresh and savory. If you’re feeling indulgent, a side of mac and cheese never hurts.