30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Fried Catfish With Hushpuppies
This elevated version features a refined frying technique, a homemade aioli with smoked paprika, and sweet corn added to the hushpuppies for a touch of sweetness and texture. It's a restaurant-quality dish for a special occasion.
Total Time
90
Yield
4
Calories
800 cal
Difficulty
Hard
Cuisine
Southern
(0 reviews)
What You'll Need
Equipment:
Large bowl, Deep fryer or large pot, Slotted spoon, Paper towels, Small bowl, Whisk •
Shop these items →
Instructions
Prepare the Smoked Paprika Aioli: In a small bowl, combine all Aioli ingredients. Refrigerate until ready to serve.
Prepare the Sweet Corn Hushpuppies: In a bowl, combine all Hushpuppies ingredients. Mix until just combined.
In a bowl, combine all Catfish ingredients (rice flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and white pepper).
Heat peanut oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C).
Drop spoonfuls of the Hushpuppies batter into the hot oil and fry for 2-3 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Pat catfish fillets dry with paper towels. Carefully add the catfish to the hot oil, skin-side down first, and fry for 5-6 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Serve immediately with hushpuppies and Smoked Paprika Aioli.
