SOUTHERN CATFISH and HUSHPUPPIES
B.B. King's Blues Club Copycat Recipe
Makes 4 to 6 servings
2 cups yellow or white corn meal
1 cup plain flour
1 teaspoon salt
1 teaspoon baking powder
2/3 teaspoon baking soda
1 cup buttermilk or whole milk
1/2 cup finely grated or chopped onion
oil for frying
2 whole catfish, cleaned, split
1 egg, beaten with 1 cup milk
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
peanut oil for frying
cleaned green onions, for serving
Note: Use the same skillet or pot and oil for frying both hushpuppies and catfish.
In a large mixing bowl, mix together all dry ingredients for hush puppies. Add eggs, milk and onion and combine. Don’t overmix. Heat oil to 355 degrees in a large cast iron skillet. Drop hush puppy batter into oil with a large tablespoon, creating a few at a time. (Make them equal size for perfect results.)
Fry until golden brown, turning as need; remove with slotted spoon to paper-lined tray for draining. Repeat with remainder of batter. Strain oil, once cooled, then reheat in same pot to 355 degrees for catfish.
Wash and pat dry the catfish (cut in half if very large). Beat egg in a shallow dish with the 1 cup milk. Combine cornmeal, flour, salt and pepper in another shallow bowl.
Heat oil to 355. Dip the catfish into the milk, then into the cornmeal mixture. Fry 1 or 2 pieces at a time – do not crowd the fish. Turn as need to fry both sides to a golden crisp.Remove, and lay atop the hushpuppies to keep the foods warm. Repeat with remainder of fish. (Do not cover; this will cause crust to become soggy.) Serve at once, plating fish and hushpuppies together, with a green onion or two alongside.
Serve with cheese grits and cole slaw.