Deep South Dining: Catfish, Coleslaw, and Hushpuppies
by Java Chatman on
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.
Classic Fried Catfish and Hushpuppies
Deep South Dining on Mississippi Public Radio
4 U.S. Farm-Raised Catfish Fillets
¾ cup yellow cornmeal
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon cayenne pepper
¼ teaspoon garlic powder
Vegetable oil for frying
Combine 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.
1½ cups self-rising cornmeal
½ cup self-rising flour
1 tablespoon sugar
1 teaspoon salt
¼ cup jalapeños, finely chopped (optional)
4 green onions, thinly sliced
1 cup buttermilk
1 large egg, beaten
½ cup sharp cheddar cheese, shredded
Preheat 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.
1 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons sweet pickles, finely chopped
2 tablespoons capers, chopped
3 tablespoons green onions (use white bulb of the onion), finely chopped; reserve green leaves for making hushpuppies)
2 teaspoons lemon juice
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Combine 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.
Hal & Mal’s, Jackson, MS
Deep South Dining on Mississippi Public Broadcasting
1 1/2 cup mayo
1 tbl celery seed
1 tbl dill weed
2 tbl mustard
juice of one lemon
1/3 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 well
2 oz. capers roughly chopped
In 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.