Name: Fried catfish and hushpuppies
Total time: 40 min
Yield: 4 servings
Cuisine: Southern & soul
Ingredients: 2 lb Catfish fillets; 3 cups Yellow cornmeal; 1 cups All-purpose flour; 16 oz Buttermilk; 1 Eggs; 1 Yellow onion; 2 tsp Baking powder; 1 tsp Cayenne pepper; 64 oz Vegetable oil; 1 tbsp Salt; 2 Lemons

How many people are eating

Written for 4. Everything below is scaled to 4.

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How to cook it · about 40 minutes

Soak the fillets in half the buttermilk for twenty minutes. This takes the muddiness out of farmed catfish.
Mix two cups of the cornmeal with half the flour, the cayenne and plenty of salt. Heat three inches of oil to 350°F.
Lift each fillet out, let it drip, press it into the cornmeal, and fry three to four minutes until it floats and the crust is set. Do not crowd the pot.
For the hushpuppies, mix the remaining cornmeal and flour with the baking powder, the grated onion, the egg and enough buttermilk to make a thick batter.
Drop tablespoons of it into the same oil. They turn themselves over when the underside is done — about three minutes total.
Salt everything the moment it comes out, and serve with the lemons cut into wedges.

Amounts are on the list above — they change with the number of people; the steps do not.