Fried Catfish, Hush Puppies, Coleslaw and French Fries

Ingredients

• 1 cup Yellow Cornmeal
• 1 cup All-Purpose Flour
• 2 tbsp Granulated Sugar
• 2 tsp Baking Powder
• 1 tsp Salt
• 0.25 tsp Cayenne Pepper (optional, for a little heat)
• 1 cup Buttermilk
• 1 pcs Egg (large, lightly beaten)
• 0.25 cup Onion (finely grated)
• 3 cup Vegetable Oil (for frying)

Instructions

1. 1

   Prepare the Batter

   • In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, salt, and optional cayenne pepper until well combined.
   • In a separate medium bowl, whisk the buttermilk and the lightly beaten egg. Stir in the finely grated onion.
   • Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to mix until just combined. A few small lumps are perfectly fine; do not overmix.
2. 2

   Rest the Batter

   • Cover the bowl and let the batter rest at room temperature for at least 15 minutes. This crucial step allows the cornmeal to fully hydrate and the baking powder to activate, resulting in a lighter, fluffier texture.
3. 3

   Heat the Frying Oil

   • While the batter rests, pour about 2-3 inches of vegetable oil into a heavy-bottomed pot, Dutch oven, or deep skillet.
   • Heat the oil over medium-high heat until it reaches a steady temperature of 365°F (185°C). Use a deep-fry or candy thermometer for the most accurate reading.
4. 4

   Fry the Hush Puppies

Ingredients

• 450 g Green Cabbage (about 1/2 medium head, finely shredded)
• 1 large Carrot (peeled and shredded)
• 0.25 medium Yellow Onion (finely grated)
• 1 cup Mayonnaise (use a good quality, full-fat variety)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Granulated Sugar
• 0.5 tsp Celery Seed
• 0.75 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Vegetables

   • In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
   • Toss the vegetables together to ensure they are evenly mixed.
2. 2

   Make the Dressing

   • In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
   • Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3. 3

   Combine and Toss

   • Pour the prepared dressing over the shredded vegetables.
   • Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4. 4

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
   • This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5. 5

   Serve

   • Give the coleslaw a final stir before serving.
   • Serve cold as a side dish for barbecues, sandwiches, or fried chicken.

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.