I grew up with big family fish fries. My mother would not allow any guest to drink milk at the fish fry. What an old wives’ tale. I love to entertain my guests with fish and all the trimmings, usually meaning white beans and fried okra. Very early on Mother served what we in the South call light bread with our fish fry, but I serve hush puppies instead.
2 large eggs, beaten
1 cup buttermilk
1 tablespoon hot sauce
1 tablespoon yellow mustard
2 pounds catfish fillets
1 cup yellow cornmeal
1 cup all-purpose flour
3 teaspoons salt
1 teaspoon baking powder
¼ teaspoon cayenne pepper
Vegetable oil for frying
Ketchup or tartar sauce, optional
In a large, shallow dish mix together the eggs, buttermilk, hot sauce, and mustard. Add the catfish and soak for 15 minutes. Drain well. (I also like to cut the catfish into finger-size pieces and use as an appetizer.) In a large bowl mix together the cornmeal, flour, salt, baking powder, and cayenne pepper. Roll the catfish in the cornmeal mixture.
Pour the oil in a cast-iron skillet to measure 1 ½ inches or use a deep fryer. Heat the oil to 375 degrees. Cook a few pieces at a time so as not to crowd. Fry 3 to 4 minutes per side or until golden brown. Drain and serve with ketchup and tartar sauce.
Makes 4 to 6 servings.
Note: This recipe can easily be doubled.