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1
Hushpuppies: Mix first 6 ingredients in mixing bowl.
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2
Add buttermilk as needed until batter reaches a thick, mashed potato-like consistency.
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3
Refrigerate for 45 minutes to 1 hour before using.
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4
Heat peanut oil to 325 degrees F. Using 2 teaspoons to drop the batter, dip the first teaspoon into water and then fill with hushpuppy batter.
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5
Use the other teaspoon to rake the batter into the oil.
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6
Cook for approximately 4 minutes until golden brown.
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7
The hushpuppies should roll over in the oil by themselves.
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8
If they do not, you may have to turn them.
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9
For the Catfish: Put first 6 ingredients into a large brown paper bag.
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10
Roll down the top and shake until well-mixed.
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11
Cut catfish in half lengthwise.
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12
Pat dry with paper towel.
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13
Mix milk and hot sauce.
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14
Dip catfish in milk bath, put in paper bag with breading and shake until covered.
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15
Place catfish into pot with about 4 inches of peanut oil heated to about 325 to 350 degrees F. Cook until brown and firm, about 6 to 7 minutes.
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16
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
