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Bucket O' Catfish Bites with Hushpuppies

Source of Recipe


From "Picnics, Potlucks, and Porch Parties" by Aimee Broussard



List of Ingredients



• 2 cups vegetable oil
  
• 1 cup all-purpose flour
  
• � cup stone-ground cornmeal
  
• 2 Tbsp Creole seasoning
  
• 1 tsp onion powder
  
• 1 tsp garlic powder
  
• � tsp cayenne pepper
  
• 1 egg
  
• 2 pounds catfish nuggets, skin removed
  
• Salt to taste
  
• � cup lemon juice
  






Instructions



1. In a heavy 3-quart saucepan, heat oil over medium-high heat to 375�F.
   
   
2. In a shallow dish, mix flour, cornmeal, Creole seasoning, onion powder, garlic powder, and cayenne pepper. In another shallow dish, beat egg with fork until foamy.
   
   
3. Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes, then turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels.
   
   Serves 6
   (makes 2 dozen hushpuppies)
   
   
   Hushpuppies:
   
   � 1 cup yellow cornmeal
   � 1 cup all-purpose flour
   � � tsp baking powder
   � 1 tsp sugar
   � 1 tsp salt
   � Dash of Creole seasoning
   � 1 egg, beaten
   � � cup milk
   � 3 tsp minced sweet onion
   � 1 quart or more vegetable oil
   
   Mix cornmeal, flour, baking powder, sugar, salt, and Creole seasoning in a large bowl. Add egg, milk, and onion, and stir until well blended.
   
   Drop one heaping teaspoon at a time into hot, 350-degree oil (you can use the same oil as the fish, just replenish and bring back to temperature).
   
   Fry until golden brown. Drain on a paper towel-lined plate. Serve in a basket with fish and tartar sauce.