Crunchy Vietnamese Catfish and Hush Puppies with “Johnny’s Salad Elegance”

Ingredients for Catfish:

Oil suitable for pan frying

2- 5 oz fillets of “Swai” or Vietnamese Catfish

2 – cups cracker meal

2-3 eggs for making egg wash or use pasturized eggs

2 tablespoons “Johnny’s Salad Elegance”

For Catfish: Mix crackermeal and 2 tablespoons of Salad elegance together. Dip fish fillets into beaten eggs and then dredge in crackermeal mixture. Fry on a hot griddle for about 4 –5 minutes each side until both side are golden brown.

Ingredients for hush puppies:

Vegetable oil for deep frying

2 cups yellow cornmeal

1 cup flour

1 egg beaten or use pasturized eggs

1 tablespoon of “Johnny’s Salad Elegance”

¼ teaspoon baking soda

2 cups buttermilk

½ cup water

For Hushpuppies: In a large mixing bowl, combine cornmeal, flour, eggs, Salad elegance, baking soda, buttermilk and water. Mix until batter is smooth, batter should be thick and stiff. In a deep fryer fry hushpuppies for four minutes or until golden brown. These can be held in a warm oven until the catfish is done.

Chef Steve Ng

Johnny’s Dock Restaurant

February 2010