Make tonight’s dinner a real “catch.”

August is National Catfish Month, a great time to enjoy catfish in a whole new way. Flavorful pecan crusted catfish, accompanied by some of lightest hushpuppies ever, will make a meal you’ll want to prepare again and again.

Whether you get your catfish the slow, relaxing way at your favorite fishing hole, or the quick and easy way at your local grocery store, you’ll enjoy this mild-flavored delicacy.

Catfish’s popularity has soared in recent years. Willard Scott, weather personality for the “Today” show, once spoke of his love for the then-not-so-famous fish: “If I go down in history for anything, I would like to be known as the person who convinced the American people that catfish is one of the finest eating fish in the world,” he said.

Of course, everyone knows that preparation is the key to great-tasting catfish. This suggested cornmeal coating mixture is sure to “hook” your tastebuds.

Oil type and temperature are especially important when cooking catfish and hush puppies. Peanut oil is preferred because it withstands higher temperatures than other oils. It also adds a great nutty flavor to foods. The optimum temperature for cooking in the peanut oil is 350 degrees, and will result in the lightest, crispiest foods. Catfish should be rinsed in cool water and dried to help the coating adhere.
Pecan crusted catfish are dipped in beaten egg whites, then in a mixture of cornmeal mix, pecans and seasonings. They are cooked quickly in oil. The shorter the cooking time, the less oil the coating will absorb.

The hush puppies can be stirred together quickly and cooked in the same skillet. These crispy cornmeal dumplings are made with cornmeal mix, milk, egg and onion.|

You are sure to catch compliments with this tasty combination.

Pecan Crusted Catfish
The pecan coating adds a great crunchy nut flavor to the catfish.
2 cups self rising cornmeal mix
1 cup finely chopped pecans
1 tablespoon lemon pepper
1 1/2 teaspoons salt
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
6 to 8 catfish fillets (6 to 8 ounces each or about 3 pounds total)
peanut oil
4 egg whites, beaten with a whisk or an electric mixer until light and fluffy
In a medium bowl, combine cornmeal mix, pecans, lemon pepper, salt, red pepper and paprika; set aside. Rinse fish fillets in cold water, then place on paper towels to dry. Meanwhile, in a heavy skillet, heat 1/4 to 1/2 inch peanut oil to 350 degrees over medium heat (reduce heat if oil smokes). Dip fish into egg whites, then coat with cornmeal mixture. Fry fish in hot oil for about five minutes per side or until fish flakes easily with a fork. Drain on clean paper towels. Allow oil temperature to reach 350 degrees again before cooking additional fish. Keep cooked fillets warm in 200 degree oven while cooking the remaining fish. Reserve remaining oil for hush puppies. Serve catfish with hush puppies. Makes 6 to 8 servings.

Hush Puppies
Make these light and crispy corn dumplings to serve with pecan crusted catfish.
1 1/2 cups self-rising cornmeal mix
1/2 cup milk
1 large egg
1/4 cup finely chopped onion
peanut oil (reserved from recipe above)
In a medium bowl, combine cornmeal mix, milk, egg and onion: stir until well blended. Add additional oil to skillet of peanut oil from pecan crusted catfish (above) until oil is one inch deep. Heat oil to 350 degrees over medium heat (reduce heat if oil smokes). Drop rounded tablespoons of cornmeal mixture into hot oil, a few at a time. Fry for two minutes or until golden brown, turning once. Drain on paper towels. Serve warm with pecan crusted catfish. Makes 10 to 12 hush puppies.
Recipes from The White Lily Foods Company, P.O. Box 871, Knoxville, Tenn. 37907.

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