Fried Catfish and Hush Puppies

This recipe is an excerpt form How To Make the Very Best Southern Hush Puppies from thekitchn.com.  It has a good explaination and  method for making hush puppies.   https://www.thekitchn.com/hush-puppies-recipe-23048114

James Beard wrote in American Cookery about catfish  A treditional fish in the Middle Wset, catfish is hardly know in the costal regions of the country.. It is tremendoulsy goo if properly done and is superb at fish fries.

Hush Puppies

In a large bowl, whisk together:

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 1 to 1.5 teaspoons salt
• 1/4 to 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (optional)

3. Prepare Wet Ingredients

In a separate bowl, combine:

• 1 large egg
• 3/4 cup buttermilk (or sub with milk + lemon juice)
• 3 tablespoons melted butter (optional, for richer flavor)

4. Mix and Fold

• Add the wet ingredients to the dry mixture and stir with a spatula or wooden spoon until just combined. Do not over-mix; a few lumps are okay.
• Gently fold in 1 small finely chopped or grated onion and any other desired mix-ins.
• Let the batter rest for 10–15 minutes. This rest period helps hydrate the cornmeal and yields fluffier hush puppies.

5. Heat Oil for Frying

• Pour vegetable or peanut oil to a depth of 2–3 inches in your skillet or Dutch oven.
• Heat oil to 350–365°F (175–185°C). Monitor with a thermometer for best results.

6. Fry the Hush Puppies

• Use a tablespoon or cookie scoop to gently drop rounded balls of batter into the hot oil. Do not overcrowd—work in batches.
• Fry for 2–3 minutes, turning occasionally to brown evenly, until golden on all sides.
• Remove with a slotted spoon and transfer to a paper towel-lined plate or a wire rack to drain excess oil.

7. Keep Warm

• If frying in batches, keep hush puppies warm in a 200°F oven on a wire rack set over a baking sheet.

Tips for Perfect Hush Puppies

• Don’t overmix the batter: Overworking can make hush puppies dense. Stir until the ingredients are just combined.
• Rest the batter: Letting it sit for 10–15 minutes hydrates the cornmeal and improves texture.
• Use the right oil temperature: Frying at 350–365°F ensures a crisp exterior while the inside cooks through. Too cold, and they absorb oil; too hot, and they brown too quickly but stay raw inside.
• Flip for even browning: Gently turn hush puppies as they cook for uniform color and crispiness.
• Fry in small batches: Avoid overcrowding, which can cause the oil temperature to drop and yield greasy hush puppies.
• Drain well: Allow excess oil to drain off for the crispiest results.

How to Serve Hush Puppies

Hush puppies are best served piping hot, their crispy crust giving way to an airy, tender core. Here are some classic and creative serving ideas:  with fried catfish, shrimp or chicken.  As a side for BBQ, with dipping sauces or appetizers with pimento cheese, spicy jam, smoked salmon

Flavor Variations

Jalapeño hush puppies: Add finely chopped jalapeños for a gentle heat.

Corn and cheese hush puppies: Fold in sweet corn kernels and shredded sharp cheddar.

Spicy Cajun hush puppies: Up the cayenne and add a dash of Creole seasoning

 Sweet hush puppies: Slightly increase the sugar and serve with honey or sweet butter.