I came across this catfish recipe on the Whole Foods website. It looked great (and subsequently tasted wonderful), but I wasn’t sure what to serve with it.
Leave it up to the wonderful ladies on the cooking board I frequent to inform me that a traditional side for Cajun food is hush puppies – so I used a recipe from Recipezaar. I’ve never had a hush puppy before, so I’m not sure how they are supposed to taste. These were quite good, though. I’m sure I made them too big…as my first batch was still raw in the middle after I pulled them out. Woops.
I had hoped for a thicker cut of fish, but it wasn’t bad and cooked very quickly!
For the fish:
4 Catfish fillets
3t. Blackened Cajun Spice Seasoning
1T. Olive oil
Lemon wedges (optional)
For the hush puppies:
2 Packages Jiffy corn muffin mix
2 Eggs, beaten
1/4C. sweet onion, chopped fine
Vegetable oil (for frying)
Check the fish for any bones. Dry on paper towels and dust liberally with the seasoning. Grill or pan sear the fish until it reaches 130 degrees.
Meanwhile, heat vegetable oil to 375 degrees.
Measure out 2 1/4 cups of the corn muffin mix (keep leftover mix for later use). Combine with eggs and onion, mix well.
Drop batter by tablespoonfuls into hot oil. Turn the puppies in the oil a few times to ensure even browning.
Remove with slotted utensil and drain on paper towels.
Husband Rating – 3 out of 5 – “These could be better with more practice.”