For the Hush Puppy:
- 2 cups self-rising cornmeal mix
- 1/4 cup sliced scallions
- 1/4 cup red or green bell pepper, diced
- 2 tsp. minced garlic
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup beer
- 1/2 cup buttermilk
- 1 egg
- 1 lb. fish fillets, cut into 2-inch pieces (I used cod)
- 1/2 cup fish-fry mix
- 1/2 cup ketchup
- 1/3 cup mayonnaise
- 2 Tbsp. dill pickle relish
- 1/2 tsp. prepared horseradish
Heat 1/4 cup canola oil in a 10-inch cast iron skillet until almost smoking.
Dredge each fish piece in fish-fry mix, then fry, on only one side, about 2 minutes.
Pour hush puppy batter over the fish in skillet.
Transfer skillet to oven and bake until hush puppy is golden and a toothpick comes out clean, about 15-20 minutes. Let rest 5 minutes, then loosen edges with a knife. Invert onto a serving plate. Cut into wedges and serve with ketchup tartar sauce.
~Adapted from Cuisine at Home
When I was younger, my Grandparents used to love to take me to fish frys. It wasn't until a few years later I had the heart to tell them I didn't like fish. They were shocked but I didn't have the heart to tell them for the longest time...lol. I do love me some hush puppies though!! And your fish looks so good - it makes me think twice about not eating it!ReplyDelete
Girl, this is right down my alley! Where has this recipe been all my life?!?!? Thanks, and (((hugs))) and lotsa luv! You float my boat :)ReplyDelete
What a smart idea, I'm have to try this!ReplyDelete