Instructions
- Combine Buttermilk, hot sauce, salt, and pepper in a bowl. Add Catfish fillets and marinate in the refrigerator for at least 2 hours, or up to overnight.
- While the catfish marinates, prepare the Hushpuppies. In a separate bowl, combine all Hushpuppies ingredients (cornmeal, flour, baking powder, salt, milk, egg, onion, cheddar cheese, and jalapeño). Mix until just combined.
- In a separate bowl, whisk together cornstarch, flour, and cayenne pepper.
- Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Remove catfish from marinade, letting excess drip off. Dredge catfish in the cornstarch mixture, ensuring it is fully coated.
- 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.
- Carefully add the catfish to the hot oil and fry for 4-5 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 your favorite sides.
