Denise’s Louisiana Hush Puppies & Fried Catfish: A Taste of Southern Comfort

There’s something magical about the smell of frying food hanging in the air, especially when it promises the crispy, golden deliciousness of hush puppies and fried catfish. I have distinct memories of sweltering summer evenings in Louisiana, sitting on my grandmother’s porch as she expertly navigated a cast iron skillet filled with bubbling peanut oil. The rhythmic sizzle, punctuated by her laughter and stories, was the soundtrack to my childhood. This recipe, inspired by those cherished memories, captures the essence of Southern comfort food at its finest.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6-8
• Yield: Varies based on size
• Dietary Type: Not Gluten-Free

Ingredients

For the Hush Puppies:

• ¾ cup self-rising flour
• ¾ cup plain cornmeal
• ⅓ cup sugar
• ½ cup whole kernel corn, drained
• ¾ cup creamed corn
• ½ cup diced onion
• 1 egg, slightly beaten
• 1 tablespoon chopped jalapeño pepper
• Peanut oil for frying

For Robby’s Fried Catfish:

• Catfish fillets
• Salt and pepper to taste
• 1 cup seasoned fish fry (Louisiana Fish Fry brand recommended)

Equipment Needed

• Large, heavy-bottomed pot or deep fryer
• Slotted spoon or frying skimmer
• Paper towel-lined baking sheet
• Shallow dishes or plates for dredging
• Thermometer
• Small Bowl
• Large Bowl

Instructions

1. Begin by heating your peanut oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). It is important to use a thermometer to ensure the oil is at the correct temperature; otherwise, the hush puppies and catfish may not cook properly.

2. While the oil is heating, prepare the hush puppy batter. In a large bowl, stir together the self-rising flour, plain cornmeal, and sugar. Ensure there are no lumps.

3. Add the drained whole kernel corn, creamed corn, diced onion, slightly beaten egg, and chopped jalapeño pepper to the dry ingredients.

4. Stir all ingredients together until just combined. Be careful not to overmix. The batter should be slightly thick but still easily drop from a spoon.

5. Once the oil reaches 350°F (175°C), carefully drop the hush puppy batter by the tablespoon into the hot oil. Hint: drop close to the oil to prevent getting a bunch of little hush puppies.

6. Fry the hush puppies until they float and are golden brown on one side, then flip them to brown the other side. This should take approximately 2-3 minutes per side.

7. Remove the cooked hush puppies from the oil with a slotted spoon and place them on a paper towel-lined baking sheet to drain excess oil. Place the baking sheet in a low oven (around 200°F/95°C) to keep them warm while you fry the catfish.

8. Now, prepare the catfish. Rinse the catfish fillets in cold water and drain them well.

9. Season the catfish fillets with salt and pepper to taste. You can also add other seasonings at this point, such as garlic powder, Old Bay, or Tony Chachere’s Creole Seasoning for an extra kick.

10. Dredge the fish fillets in the seasoned fish fry, ensuring they are fully coated. Shake off any excess fish fry.

11. Carefully deep fry the dredged catfish fillets in the hot oil until they are golden brown and cooked through. This typically takes 3-5 minutes per side, depending on the thickness of the fillets. Ensure the internal temperature reaches 145°F (63°C).

12. Remove the fried catfish from the oil and place them on a separate paper towel-lined baking sheet to drain.

13. Serve the hush puppies and fried catfish immediately while they are hot and crispy.

Expert Tips & Tricks

• For extra crispy hush puppies, try adding a tablespoon of melted butter to the batter.
• If your oil isn’t hot enough, the hush puppies and catfish will absorb too much oil and become greasy. Use a thermometer to maintain the correct temperature.
• To prevent the hush puppies from sticking together, don’t overcrowd the pot or deep fryer. Fry them in batches.
• If you don’t have self-rising flour, you can make your own by whisking together 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
• Try soaking the catfish in buttermilk for 30 minutes before dredging for extra tender and flavorful fillets.
• For a spicier kick, add more jalapeño to the hush puppies or use a spicy seasoned fish fry.

Serving & Storage Suggestions

Serve Denise’s Louisiana Hush Puppies and Fried Catfish immediately for the best flavor and texture. Arrange the golden-brown catfish fillets and crispy hush puppies on a platter, and garnish with lemon wedges and fresh parsley.

Leftover hush puppies can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes to restore their crispness.

Leftover fried catfish should be stored in the refrigerator in an airtight container and consumed within 2-3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Be aware that the catfish may lose some of its crispness upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	5g	25%
Cholesterol	80mg	27%
Sodium	800mg	33%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	15g	N/A
Protein	15g	30%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Hush Puppies: Substitute the self-rising flour with a gluten-free all-purpose flour blend. You may need to add a binder like xanthan gum for the right consistency.
• Spicy Hush Puppies: Add more chopped jalapeños or a dash of cayenne pepper to the batter for a spicier kick.
• Vegetarian Hush Puppies: Omit the egg from the hush puppy batter. You may need to add a tablespoon of milk or water to achieve the desired consistency.
• Air Fryer Catfish: For a healthier alternative, try cooking the catfish in an air fryer. Preheat the air fryer to 400°F (200°C) and cook for 10-12 minutes, flipping halfway through.

FAQs (Frequently Asked Questions)

Q: Can I make the hush puppy batter ahead of time?

A: Yes, you can make the hush puppy batter up to 24 hours in advance. Store it in the refrigerator and stir well before frying.

Q: How do I know when the catfish is cooked through?

A: The catfish is cooked through when it is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Q: Can I use a different type of oil for frying?

A: Yes, you can use other oils with a high smoke point, such as canola oil or vegetable oil. However, peanut oil is recommended for its flavor and frying properties.

Q: What can I serve with hush puppies and fried catfish?

A: Classic sides include coleslaw, french fries, onion rings, and tartar sauce.

Q: How do I prevent the catfish from sticking to the pan?

A: Ensure the oil is hot enough before adding the fish and don’t overcrowd the pan. A well-seasoned cast iron skillet can also help prevent sticking.

Final Thoughts

Denise’s Louisiana Hush Puppies and Fried Catfish is more than just a recipe; it’s an invitation to experience the heart and soul of Southern cuisine. Whether you’re a seasoned cook or just starting out, I encourage you to give this recipe a try. Gather your friends and family, turn up the music, and let the aroma of frying food fill your home. Don’t be afraid to add your own personal touch and make it your own. And please, share your creations and feedback – I’d love to hear about your culinary adventures! Pair this dish with a crisp, cold glass of sweet tea or a refreshing local craft beer for the ultimate Southern feast. Enjoy!