When I head south to see my family, I know my absolute favorite meal will await – catfish and hushpuppies! Continuing with my down home in Mississippi recipe series, this week I’m featuring the Magnolia State’s pride and joy. Did you know that Mississippi is responsible for 80 percent of the catfish raised in the U.S.? Chances are the filets you buy at your local grocery came from there. Great catfish is crispy, not greasy, and the oil of choice is peanut. If you’re allergic or don’t want to go to the time and expense, opt for vegetable, corn or canola. Of course, if you’re serving catfish, you must have hushpuppies, fries, coleslaw and ketchup! The secret to great hushpuppies is the size. Make them small, about the size of a walnut to ensure that they’re done on the inside and crispy on the outside. And, try my simple Southern coleslaw recipe. You’ll like this one! Happy eating!

Mississippi Fried

Catfish Peanut oil for deep-frying 3 to 4 catfish fillets, about 1 to 1 1/4 pounds 1/2 C. white cornmeal salt to taste freshly ground black pepper to taste dash cayenne Cut each catfish fillet in half crosswise.

Combine the cornmeal, salt, black pepper and cayenne in a shallow dish. Dredge the fish fillets in the cornmeal, patting to make the cornmeal cling to the fillets. Drop the fillets in deep hot oil at about 370°. Cook 5 to 10 minutes, or until crisp and brown.

Southern

Hushpuppies 1 C . yellow corn meal 1 C. white corn meal 2 T. sugar 1 C. plain flour 2 eggs 1 C. buttermilk 3 T. very finely chopped onion 3/4 tsp. seasoned salt 1/2 tsp. black pepper 1 tsp. baking powder 2/3 tsp. baking soda 1/8 C. bacon grease (yes, I know) Peanut oil for deep frying

You also need some type of cooking oil to deep fry these in. I usually use Crisco oil although peanut oil and some of the lower fat oils work well too. Mix all of the dry ingredients in a bowl. Add your eggs, oil, and buttermilk. Fold in onions. Stir it all up until the flavors are thoroughly blended. Drop heaping teaspoonfuls of batter into hot grease allowing hushpuppies to brown on all sides. They’ll start to float when they’re done. Drain well on paper towels and serve hot.

Simple Southern

Coleslaw 1 lb. bag prepared coleslaw in a bag 4-5 packets of Splenda 1/4 tsp. salt Lots of black pepper 1/4 C. apple cider vinegar 3/4 C. Hellmann’s mayo

In a large bowl, whisk vinegar and mayo. Add salt, Splenda and pepper, mixing well. Fold in coleslaw and let chill for a few hours or overnight.