Katzen Dawgs

Name: Katzen Dawgs
Cuisine: American
Ingredients: ¾ pound smoked catfish (such as Peppered Catfish); ½ cup buttermilk; ½ cup minced onion; 2 tablespoons minced scallion tops; 2 large eggs, lightly beaten; 1 tablespoon melted bacon drippings or butter; 1 tablespoon melted bacon drippings or butter; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon Tabasco or other hot pepper sauce, or more to taste; 1 teaspoon Tabasco or other hot pepper sauce, or more to taste; ¾ cup yellow cornmeal, preferably stone-ground; ¼ cup all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon freshly ground black pepper; ¼ teaspoon table salt; Vegetable oil for deep-frying; Tartar sauce or Creole Classic Barbecue Sauce (optional); Tartar sauce or Creole Classic Barbecue Sauce (optional)

Preparation info

Serves
4
as a main dish or 6 to 8 as an appetizer

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The name is clever and so is the idea—smoked catfish hushpuppies that are superb for appetizers or a main course. Offer a tip of your gimme cap to John Wysor, from the Spoon River Charcuterie in Charlotte, North Carolina, for concocting the original recipe, and another nod to Donna Ellis at Cookshack for making it available. Use your own smoked catfish, which can be cooked up to a couple of days in advance, or buy some from the store.

Ingredients

Americas
United States
Charlotte
North Carolina
Starter
Fish course
Pescatarian

Ingredients

Method