Pan-Fried Catfish with Hush Puppies

Who can resist the perfect pairing of crispy fried catfish and hot, crunchy hush puppies? Serve with Cajun Coleslaw, corn on the cob and old fashioned Buttermilk Pie for dessert.

Recipe Ingredients:

4 (6 to 8-ounce) catfish fillets
1 cup fine yellow stone ground cornmeal
1 teaspoon each salt and pepper
1/4 cup bacon fat
1/4 cup peanut oil
1 medium onion, chopped fine
1 cup all-purpose flour
1 tablespoon baking powder
1 1/2 cups buttermilk
Lemon slices

Cooking Directions:

1. Rinse the fillets and pat dry.
2. Combine the bacon fat and the oil in a large skillet and heat until almost smoking. Quickly dredge the fish in the cornmeal mixture and carefully lay in the pan, being careful not to crowd.
3. While the fish browns, transfer the remaining cornmeal mixture to a small bowl and add the onion, flour, baking powder, and milk. Stir until just mixed and somewhat thicker than a batter, but a bit thinner than a dough.
4. Turn the fish and add the hush-puppy mixture, a tablespoonful at a time, to the pan, one for each fillet. Turn the hush puppies as they brown, lowering the heat just slightly to allow the hush puppies and fish to cook through.
5. When the fish and hush puppies are done, transfer them to a hot platter, and garnish with lemon slices.

Makes 4 servings.