Catfish With All the Fixin's

Celebrate any occasion with this timeless Southern menu.

Growing up on the Tennessee River, I learned that every Friday night meant one thing: a catfish fry at the cabin. Grandmommy served up perfect fried catfish with all the trimmings. Carrying on the tradition, I prepare these recipes at my family's get-togethers. To host your own catfish fry, try some of my favorite recipes from the past 40 years of Southern Living. LYDA H. JONES

CLASSIC FRIED CATFISH

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., FRY: 6 MIN. PER BATCH

For an extra-crispy crust, use stone-ground yellow cornmeal, if available.

1 cup yellow cornmeal

[fraction one-third] cup all-purpose flour

1¼ teaspoons ground red pepper

½ teaspoon garlic powder

2 ½ teaspoons salt

12 catfish fillets (about 3% pounds)

Vegetable oil

COMBINE first 4 ingredients and 2 teaspoons salt in a large shallow dish. Sprinkle catfish fillets evenly with remaining ½ teaspoon salt, and dredge in cornmeal mixture, coating evenly.

POUR vegetable oil to a depth of 2 inches into a Dutch oven; heat to 350°. Fry fillets, in batches, 5 to 6 minutes or until golden; drain on paper towels.

NOTE: For a quick weeknight version, skip the deep fryer. Cook catfish in 2 tablespoons hot oil, per batch, in a non-stick skillet 5 minutes on each side.

HUSH PUPPIES

MAKES 1 ½ DOZEN (ABOUT 6 SERVINGS) PREP: 10 MIN., STAND: 10 MIN., FRY: 6 MIN. PER BATCH.

This recipe was adapted from a favorite of The Catfish Institute in Mississippi. Substituting beer for milk makes these lighter and tangier.

1 cup self-rising white cornmeal mix

½ cup self-rising flour

½ cup diced onion

1 tablespoon sugar

1 large egg, lightly beaten

½ cup milk or beer

Vegetable oil

COMBINE first 4 ingredients in a large bowl. Add egg and milk to dry ingredients, stirring just until moistened. Let stand 10 minutes.

POUR oil to a depth of 2 inches into a Dutch oven; heat to 375°. Drop batter by rounded tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels; serve immediately.

NOTE: Keep fried hush puppies warm in a 200° oven while frying catfish. For testing purposes only, we used White Lily Self-Rising White Cornmeal Mix.

JALAPEÑO HUSH PUPPIES: Add 1 seeded, diced jalapeño to batter. Proceed with recipe as directed.

BAKED BEANS

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., COOK: 11 MIN., BAKE: 45 MIN.

The thick, rich taste of sorghum gives this quick recipe that all-day slow-cooked flavor.

4 bacon slices

1 small onion, diced

4 (15-ounce) cans pork and beans in tomato sauce, drained

[fraction one-third] cup firmly packed brown sugar

½ cup ketchup

½cup sorghum syrup or molasses

1½ teaspoons Worcestershire sauce

1 teaspoon dry mustard

COOK bacon in a skillet over mediumhigh heat 4 minutes; drain, reserving 1 teaspoon drippings in skillet.

SAUTÉ onion in hot bacon drippings 7 minutes or until tender. Stir together onions, pork and beans, and next 5 ingredients in a lightly greased 11- x 7inch baking dish. Top bean mixture with bacon.

BAKE at 350° for 45 minutes or until bubbly.

Copyright Southern Progress Corporation Mar 2006
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