- 2 cups self-rising cornmeal
- 1/2 cup self-rising flour
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup grated onion
- 1/4 cup finely chopped bell pepper or jalapeno
- 1 cup buttermilk
- 1 large egg
- 8 (6-ounce) U.S. Farm-Raised Catfish fillets, patted dry
- 2 cups corn flour
- Salt and freshly ground black pepper
- Vegetable oil, for frying
- Make the hush puppy batter. In a mixing bowl, whisk the cornmeal, flour, salt, and sugar to mix and remove any lumps. In a separate bowl, combine the onion, bell pepper, buttermilk, and egg. Mix the wet ingredients into the dry, stirring well to combine. Let the batter sit for 15 minutes of until after the fish has been fried.
- Cook the fish. Season both the fish and the corn flour liberally with salt and pepper. Place the seasoned corn flour in a bag. Add the fish pieces one by one, and shake until completely covered. Set the coated fish on a wire rack to dry slightly while the oil heats.
- Set a wire rack over a baking sheet lined with newspaper or paper towels. In a deep pot or fryer, heat at least 4 inches of oils to 375 degrees Fahrenheit. Drop the fish filets into the hot oil, being careful not to crowd the pot, and fry until ginger tan, slightly curled, and floating, about 4 minutes (8 to 10 minutes for whole fish). Remove with a skimmer or slotted spoon. Set the fish on the rack to drain while frying the hush puppies.
- Do not stir the hush puppy batter, which would deflate it. Dip two spoons in the hot oil. Then with one of the coated spoons, scoop up a spoonful of batter and carefully slide the batter into the hot oil, using the other spoon to help guide the hush puppy into the pot. Repeat, dipping the spoons again if the batter begins to stick, until all the batter has been used. Be careful not to overcrowd the pot. Fry the hush puppies until crisp, turning them as needed, until they turn deep reddish brown and begin to float. Remove from the pot and rain on the wire rack before serving.