Classic Fried Catfish and Hushpuppies

Ingredients

For the fish

4 U.S. Farm-Raised Catfish fillets

3/4 cup yellow cornmeal

1/4 cup all-purpose flour

2 teaspoons salt

1 teaspoon cayenne pepper

1/4 teaspoon garlic powder

Vegetable oil for frying

For hushpuppies

1 1/2 cups self-rising cornmeal

1/2  cup self-rising flour

1 tablespoon sugar

1 teaspoon salt

1/4 cup jalapeños, finely chopped (opt.)

4 green onions, thinly sliced

1 cup buttermilk

1 large egg, beaten

1/2  cup sharp cheddar cheese, shredded

Preparation

For the fish, Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with 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. For the hushpuppies, Heat oil to 350 F. Combine cornmeal, flour, sugar and salt. Mix well. In separate bowl, combine jalapeños, onions, buttermilk, egg and cheese. Add to dry ingredients, stirring until just moistened. Cover with plastic wrap; let rest 15 minutes. Drop batter by heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown. Courtesy of USCatfish.com, Serves 4.