Salt Lick Cookbook: Fried Catfish Recipe With Hush Puppies

Perfectly seasoned batter takes this fried catfish recipe with hush puppies to the next level.


| April 2013



Salt Lick Cookbook

Salt Lick is an established barbecue joint in Driftwood, Texas. Serving over 600,000 customers a year, it is hard to dispute that they know their meats. “The Salt Lick Cookbook,” by Salt Lick owner Scott Roberts, with Jessica Dupuy, was written to share his family’s story, knowledge and passion.

Cover Courtesy University of Texas Press

In Texas and throughout the South, a myriad of barbecue joints claim to have the “best barbecue,” and Salt Lick Barbecue in Driftwood, Texas is a definite contender. The Salt Lick Cookbook (University of Texas Press, 2012), by Scott Roberts and Jessica Dupuy, can show you the art of Texas barbecue. Scott Roberts, the owner of Salt Lick Barbecue, is building on the foundation of a business that was laid down by his family over 130 years ago. This excerpt, from chapter four, “Life on the Ranch,” will show you how to make a lightly fried catfish recipe that is perfectly paired with golden brown hush puppies. 

Fried catfish recipe:

3 cups yellow cornmeal
3 cups white flour
1 tablespoon salt
1 tablespoon granulated garlic
1 tablespoon cayenne pepper
 

Mix all ingredients together.

NOTE: Sample and add more salt if necessary.

10-quart Dutch oven, filled 3/4 full with lard and 2 tablespoons bacon grease

4 10-ounce boneless fresh catfish fillets, cut in half

Heat lard and bacon grease to 375°F.





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