Several of these recipes list buttermilk as an ingredient. You can substitute milk (low-fat is fine) mixed with 1 tablespoon white vinegar or lemon juice per cup of liquid.

Euphoria’s Saturday Night Special: Southern Fried Catfish and Hush Puppies

Southern Fried Catfish

Fish has long been a mainstay of Southern cooking, and every cook has her own special recipe. Traditionally, Southerners preferred white cornmeal, but you can substitute yellow. The paprika helps to brown the fish. Euphoria says to tell you that a cast-iron skillet is not absolutely required, but she certainly recommends it. (You might need two, actually. One for the catfish and the other for the hush puppies.)

8 catfish fillets (about 2 pounds)
1 cup buttermilk
2 teaspoons salt
1 teaspoon pepper
2 cups white or yellow cornmeal
1 cup all-purpose flour
1 teaspoon garlic powder
1 tablespoon paprika
Lard or corn or peanut oil for frying

Place fish in flat dish. Combine buttermilk, salt, and pepper, and pour over fish. Refrigerate at least four hours. Combine cornmeal, flour, garlic powder, and paprika in a pie plate or other similar dish. Remove fish from buttermilk mixture and dredge in the cornmeal mixture, one at a time, coating completely. (Really pat it on—and don’t worry if the cornmeal mixture gets lumpy. If you need to, add more flour.) Melt lard or pour oil to depth of 2–3 inches in a cast-iron skillet; heat to 375°F. Fry fillets, a few at a time, about 4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

Yield: 8 servings.

Hush Puppies

Hush puppies are thumb-sized deep-fried dumplings of cornmeal, traditionally served with fried catfish. Most of the explanations for the origin of the name have to do with keeping the dogs quiet. The most picturesque version involves Confederate soldiers preparing their meals over a campfire. If Yankee soldiers approached, the Rebs would silence the camp dogs by tossing them some of their cornmeal cakes with “Hush, puppies!” If you have a dog, you can experiment.

2 cups white or yellow cornmeal
1 cup all-purpose flour
¾ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs, beaten
2 cups buttermilk
1 cup water
2 tablespoons melted bacon grease or other oil
Lard or oil for frying

In a large mixing bowl, combine cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl, beat eggs, then stir in buttermilk, water, and bacon grease. (You can use another oil if you have to, although Euphoria says that would be a shame.) Make a well in the dry ingredients. Pour in the liquid ingredients and mix until batter is smooth and free of any lumps. It ought to be stiff. If it’s too dry, add milk or water; too thin, add cornmeal. Experience is a great teacher.