Fried catfish and hush puppies love good company: think creamy coleslaw, tangy pickles or a scoop of spicy remoulade for dipping. Collard greens, fried okra or a chilled cucumber salad add just the right balance of fresh and savory. If you’re feeling indulgent, a side of mac and cheese never hurts.

Ingredients

• 1 egg white
• 1 cup whole milk
• 1 cup cornmeal
• 1 teaspoon seafood seasoning
• 6 catfish fillets (6 ounces each)
• oil for deep-fat frying
• 1 cup cornmeal
• 1 cup self-rising flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup chopped green onions
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 cup buttermilk
• optional: lemon wedges and tartar sauce

Directions

1. In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal and seafood seasoning. Dip fillets in milk mixture, then coat with cornmeal mixture.
2. In an electric skillet or deep fryer, heat 2-3 in. oil; fry fish over medium-high for 3-4 minutes on each side or until it flakes easily with a fork.
3. For the hushpuppies, in a large bowl, combine the first 6 ingredients. Add egg and buttermilk; stir just until moistened. Let stand at room temperature for 30 minutes. Do not stir again.
4. In the same electric skillet or deep fryer, drop batter by rounded tablespoonfuls into the hot oil, a few at a time. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. If desired, serve catfish and hush puppies with and lemon wedges and tartar sauce.