Fish & Hush Puppy Skillet

By keenan

Total time: abt 35 minutes

From Cuisine at Home, February 2011

Ingredients

• For hush puppies, combine:
• 2 c. self-rising cornmeal mix
• 1/4 c. sliced scallions
• 1 red jalapeno, seeded and minced
• 2 tsp. minced garlic
• 1/2 tsp table salt
• 1/2 tsp black pepper
• Whisk:
• 3/4 c. lager beer
• 1/2 c. buttermilk
• 1 egg
• For fish, heat:
• 1/4 c. canola oil
• Dredge:
• 2 catfish fillet, cut into 2 inch pieces (8 oz each)
• 1/2 c. fish-fry mix
• For sauce:
• 1/2 c. ketchup
• 1/3 c. mayonaise
• 2 Tbsp. dill pickle relish
• 1/2 tsp. horseradish

Details

Servings 10

Preparation

Step 1

Preheat oven to 450*.

For hush puppy: Combine cornmeal mix, scallions, jalapeno, garlic, salt, and pepper in a bowl. Whisk together beer, buttermilk, and egg; stir into cornmeal mixture and set aside.

For fish: Heat oil in a 10" cast iron skillet until it shimmers. Dredge each piece of fish in fish-fry mix, then dry, on only one side, in hot oil, 2 minutes.

Pour hush puppy batter over fish in skillet. Transfer skillet to oven and back until hush puppy is golden, and toothpick inserted comes out clean, 15 minutes.

Let meal rest 5 minutes, then loosen edges with knife. Top skillet with a serving plate, and flip skillet and plate over quickly. Use caution, skillet will be very hot.

For sauce: Whisk together ketch, mayonaise, relish, and horseradish in small bowl.