Fried Catfish

Well, plans got changed Saturday and it ended up being just me and Andy hanging out at the house. What to fix for supper?? We thought catfish, hush puppies, and slaw would be the perfect menu after a beautiful, sunny 80 degree day in March.

Last May, we caught and froze catfish for us to enjoy all year long.  Nothing is better than fixing that night what you caught that day riverside, but it's pretty hard to beat a good catfish plate fixed on your back porch in "winter." If you're fixing hush puppies, (and why wouldn't you be?) mix the batter while the grease is getting hot. Then cook the fish after.

In a gallon Ziplock bag, mix 1 cup each flour and cornmeal with 1/2 tbsp. salt and 1 tsp. pepper. You can add more to suit your taste or mix in 1/2 tbsp. creole seasoning to spice it up a little.

Drop fish in bag (if previously frozen, make sure it's been pat dry so the breading doesn't become tacky), shake to coat well.

Fill black cast iron pot no more than 1/2 full with oil. (We use canola oil) Heat on side burner of gas grill until temperature reaches 350 degrees. Carefully drop in fish pieces, avoiding excessive splashes of oil. Do not overload pot or oil could cool too quickly. Using tongs or a slotted spoon, turn fish so they cook evenly. When they float to the top and the color is a nice golden color, start pulling them. We always check the thickest piece and make sure it's cooked through.

Place on a platter lined with paper towels to drain grease. Keep warm and serve hot.