Pan Fried Catfish with Hush Puppies
4 6- to 8-ounce catfish fillets
1 cup fine yellow cornmeal
1 teaspoon each salt and pepper
1/4 cup bacon fat
3/4 cup vegetable oil
1 medium onion, chopped fine
1 cup all purpose flour
1 tablespoon baking powder
1 1/2 cups milk
Rinse the fillets and shake dry. Combine the cornmeal, salt and pepper on a platter.
Combine the bacon fat and the oil in a large skillet and heat until almost smoking.
Quickly dredge the fish in the cornmeal mixture and carefully lay in the pan, being careful not to crowd.
While the fish browns, transfer the remaining cornmeal mixture to a small bowl and add the onion, flour, baking powder, and milk. Stir until just mixed and somewhat thicker than a batter, but thinner than a dough.
Turn the fish and add the hush-puppy mixture, a tablespoon at a time, to the pan, one for each fillet. Turn the hush puppies as they brown, lowering the heat slightly to allow the hush puppies and fish to cook through.
When the fish and hush puppies are done, transfer them to a hot platter, and garnish with lemon slices.
Serve with sliced tomatoes and onions on a bed of field greens and Hot Potato Salad.