2018-02-28 / Recipes

Country Cooking With Sue Davis

We Southerners love fish and especially catfish! Give us some cole slaw, tarter sauce, and hush puppies to go with the fish, and we are good to go. I hope you enjoy the catfish stew and fried catfish recipes!

Classic Fried Catfish

1 ½ c. buttermilk
¼ t. hot sauce
6 (4-6 oz.) catfish fillets
1/3 c. plain, yellow cornmeal
1/3 c. corn flour or all-purpose flour
2 t. salt
1 t. ground black pepper
1 t. ground red pepper
¼ t. garlic powder
Peanut oil

Whisk together buttermilk and hot sauce. Place catfish in single layer in 13x9 baking dish, pour buttermilk mixture over fish. Cover and chill 8 hours, turning once. Combine cornmeal and next 6 ingredients in a shallow dish. Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture and dredge fish in cornmeal mixture, shaking off excess. Pour oil to depth of 2 inches in a large, deep, cast-iron or heavy duty skillet. Fry fish in batches until golden brown.

Catfish Stew

2-3 lbs.catfish filets
3-4 large potatoes
1 large onion
2 slices bacon
Salt and pepper to taste
2 T. flour
½ c. canned milk
Water to cover

Brown bacon in heavy duty pot. Add onions and sauté until tender. Turn off heat and layer catfish and potatoes, starting with fish and ending with potatoes. Add enough water to cover fish and potatoes. Cook on low heat until tender when pierced with fork. Don’t stir. Whisk flour and milk together. Add to catfish stew and stir in carefully. Let simmer only until flour mixture is dissolved.

Crispy Hush Puppies

Vegetable oil for frying
2 c. yellow cornmeal
½ c. all-purpose flour
2 ½ t. baking powder
1 t. garlic powder
½ t. ground black pepper
½ c. chopped green onion
1 jalapeno, seeded and minced (optional)
1 ½ c. buttermilk
1 large egg
2 tsp. hot sauce (optional)

In a large Dutch oven pour oil to a depth of 2 inches and heat over medium-high. In a large bowl whisk together cornmeal and next 5 ingredients. Stir in onions, jalapeno and hot sauce. Drop by tablespoonfuls into hot oil. Fry 3-4 minutes or until golden brown.

Vancey Adams’ Cole Slaw

1 medium cabbage, shredded
1 T vinegar
1 c. mayonnaise
1 bell pepper, chopped
1 medium onion, chopped
1 pkg. super slaw mix for cole slaw
1 T. sugar
Combine all ingredients and mix well.
Store in refrigerator.

Tater Sauce

½ c. chopped onion
½ cup dill (or sweet relish)
1 c. mayonnaise
½ t. Paula Deen’s house seasoning

Combine all ingredients in a bowl and mix well. Refrigerate for ½ to 1 hour prior to serving.

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