Deep South Dining: Catfish, Coleslaw, and Hushpuppies

Delta raised catfish can be found on happy plates throughout the south and the whole country. Today we talk with Katy Simmons Prosser from Simmons Catfish about this prize fish and the many cuts they serve. Also, we bring the coleslaw and hushpuppies to the table, for this Monday morning fish fry. 

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Classic Fried Catfish and Hushpuppies

Fried Catfish

Ingredients

4 U.S. Farm-Raised Catfish Fillets¾ cup yellow cornmeal¼ cup all-purpose flour2 teaspoons salt1 teaspoon cayenne pepper¼ teaspoon garlic powderVegetable oil for fryingCombine cornmeal, flour, salt, cayenne pepper, and garlic powder.Coat catfish with the mixture, shaking off excess. Fill a large, heavy skillet half full with vegetable oil. Heat to 350° F.Add catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size.Remove fish from oil and drain on paper towels.Serve with Hushpuppies and Tartar Sauce.

SERVES 4

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Hushpuppies 

Ingredients

1½ cups self-rising cornmeal½ cup self-rising flour1 tablespoon sugar1 teaspoon salt¼ cup jalapeños, finely chopped (optional)4 green onions, thinly sliced1 cup buttermilk1 large egg, beaten½ cup sharp cheddar cheese, shreddedPreheat oil to 350° F.Combine cornmeal, flour, sugar, and salt. Mix well.In a separate bowl, combine jalapeños, onions, buttermilk, egg, and cheese.Add to dry ingredients, stirring until just moistened. Cover with plastic wrap and let rest for 15 minutes.Drop batter by heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown.

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Tartar Sauce

Ingredients

1 cup mayonnaise2 teaspoons Dijon mustard3 tablespoons sweet pickles, finely chopped2 tablespoons capers, chopped3 tablespoons green onions (use white bulb of the onion), finely chopped; reserve green leaves for making hushpuppies)2 teaspoons lemon juice1 tablespoon fresh parsley, choppedSalt and pepper to tasteCombine mayonnaise, mustard, pickles, capers, green onions, lemon juice, and parsley. Mix well. Add salt and pepper. Chill before serving to allow the flavors to marry.

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Hal’s Outlaw

Cole Slaw

 

1 1/2 cup mayo 1 tbl celery seed1 tbl dill weed2 tbl mustardjuice of one lemon1/3 cup of sugar 1/2 tbl season salt (use less and then add as desired)1-2 heads of cabbage (It takes about 1 1/2 depending on the size and I prepare both and then add cabbage until I have the desired or preferred “wetness” to the dressing mix)1 small yellow onion sliced (thin)1 to 2 bell peppers sliced (thin) I use red yellow or orange but green works as well2 oz. capers roughly choppedIn a mixing bowl whisk together everything BUT the cabbage, onion, and peppers to create a “dressing.” Season dressing with additional amounts of any ingredient to achieve the desired taste.In a large bowl add half of the cabbage and the dressing. Mix together and continue adding cabbage until desired consistency. Add additional season salt and sugar to taste.

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