Hush Puppies

Ingredients:

• vegetable oil for deep-frying
• 2 cups self-rising cornmeal mix
• 3 tablespoons self-rising flour
• 2 tablespoons finely chopped green onion
• 1 cup milk
• 1 egg, beaten

Preparation:

In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil over medium heat to 375°. In a mixing bowl, combine cornmeal mix, flour, and onion. Add milk and egg; mix well. Let stand for 5 minutes. Drop batter by tablespoons into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Makes about 15 hush puppies.

Hush Puppies with Jalapeno Peppers

Ingredients:

• 1 cup cornmeal
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 3/4 cup buttermilk
• 1 tablespoon sugar
• 1 tablespoon flour
• 1/4 teaspoon baking soda
• 1 egg, beaten
• 1/2 cup chopped onion
• 1 cup fresh or frozen corn kernels or drained kernel corn from can
• chopped jalapeno peppers or mild chilies, as desired

Preparation:

Combine all the ingredients; drop the dough by spoonfuls in hot fat (about 365° - 375°) in a deep-fat fryer. Cook until the hush puppies are golden brown.

Catfish Nuggets

Ingredients:

• 2 pounds of fish fillets
• 3 eggs, slightly beaten
• 1/2 cup milk
• 1/2 cup beer
• 3 tablespoons prepared mustard
• 1/2 to 1 teaspoon Tabasco sauce
• 2 tablespoons salt, divided
• 2 teaspoons black pepper, divided
• 1/2 to 1 teaspoon cayenne pepper, divided, or to taste
• 3 cups fine yellow corn flour*
• vegetable oil or shortening for deep frying

Preparation:

In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour. Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate.

Preheat oil in deep fryer to about 370ºF.

Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.

Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil.

*If you can't find corn flour, process cornmeal in the blender or food processor to make it finer. If desired, serve fried fish with cocktail or tartar sauce.

Catfish Provencale

Ingredients:

• 2 tablespoons butter
• 2 tomatoes, cut in wedges
• 1 large onion, sliced
• 4 catfish fillets
• 1/2 teaspoon dried leaf oregano
• salt and pepper to taste
• Worcestershire sauce
• Hot pepper sauce

Preparation:

Melt 1 tablespoon butter in an ovenproof skillet; add tomato and onion, and saute until tender. Remove vegetables from skillet. Add catfish to skillet in a single layer. Sprinkle catfish with oregano and salt and pepper to taste. Dot catfish with remaining 1 tablespoon butter. Spoon onion and tomato over catfish. Bake at 350 degrees for 15 minutes. Add a dash of Worcestershire sauce and hot sauce to catfish just before serving.
Serves 4.

Grilled Catfish Fillets

There are no proportions listed in this , but it looks like it would be easy to experiment. Start with 1/4 cup Italian dressing to 1 or 2 tablespoons mustard (I would use Dijon or Bold and Spicy), then a dash of Worcestershire sauce.

Ingredients:

• Italian dressing
• mustard
• dash Worcestershire sauce
• catfish fillets (thick ones if possible)
• Creole Seasoning

Preparation:

In a small bowl, mix Italian dressing, mustard, and Worcestershire sauce. Rub on fillets. Sprinkle Creole seasoning on fillets. Allow to marinate 1 hour in refrigerator ( not too much longer or the vinegar in the dressing will start to break down the fish). Use charcoal grill if possible. Grill over med. heat until fish barely starts to flake. Don't overcook

Creole Style Catfish

Ingredients:

• 4 catfish fillets
• 6 tablespoons butter
• Creole seasoning
• 1/2 cup chopped onion
• 1 small green bell pepper, chopped
• 3 cloves garlic, crushed

Preparation:

In a large skillet, melt butter over medium-low heat; Season catfish with Creole seasoning. Place catfish in skillet and sauté for 5 to 6 minutes. Turn once and add vegetables. Cover and cook until fish flakes easily with a fork and vegetables are tender.
4 servings.

How to fillet Catfish