Fish And Hush Puppy Skillet With Ketchup Tartar Sauce
- 2 cups self-rising cornmeal mix
- 1/4 cup sliced scallion
- 1 red jalapeno chile, seeded and minced
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup lager beer
- 1/2 cup buttermilk
- 1 egg
- 1/4 cup canola oil
- 2 catfish fillets, cut into 2-inch pieces (8 oz. each)
- 1/2 cup fish-fry mix (we use Zatarain's)
- 1/2 cup ketchup
- 1/3 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1/2 teaspoon prepared horseradish
- Preheat oven to 450u0b0.
- Combine the cornmeal mix, scallions, jalapeno, garlic, salt, and pepper in a bowl.
- Whisk together the beer, buttermilk, and egg; stir into cornmeal mixture; set aside.
- Heat oil in a 10-inch cast-iron skillet until it shimmers.
- Dredge each fish piece in fish-fry mix, then fry, on only one side, in hot oil, 2 minutes.
- Pour hush puppy batter over fish in skillet.
- Transfer skillet to oven and bake until hush puppy is golden and a toothpick inserted in the center comes out clean, about 15 minutes.
- Let meal rest 5 minutes, then loosen edges with a knife.
- Top skillet with a serving plate, and flip both the plate and skillet over together quickly (Use caution, skillet will still be very hot).
- Cut into wedges and serve with sauce.
- Sauce: whisk together ketchup, mayonnaise, relish, and horseradish in a small bowl.
cornmeal mix, scallion, red jalapeno chile, garlic, salt, black pepper, lager beer, buttermilk, egg, canola oil, catfish fillets, fishfry mix, ketchup, mayonnaise, dill pickle, horseradish
Taken from www.food.com/recipe/fish-and-hush-puppy-skillet-with-ketchup-tartar-sauce-449427 (may not work)