Fish And Hush Puppy Skillet With Ketchup Tartar Sauce Recipes

FISH AND HUSH PUPPY SKILLET WITH KETCHUP TARTAR SAUCE

Steps:

• Preheat oven to 450°.
• 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.

HUSH PUPPIES WITH SPICY DIPPING SAUCE

Steps:

• Make the Batter: Whisk together the cornmeal, flour, baking powder, baking soda, salt and cayenne in a large bowl. Whisk in the buttermilk, eggs and onion until combined. Let the batter sit at room temperature for 10 minutes, or up to 1 hour.
• Make the Dipping Sauce: In a small bowl, whisk together the sour cream, mayonnaise and Sriracha. Cover and refrigerate until ready to serve.
• Fry the Hush Puppies: Heat the oil in a large Dutch oven or deep cast iron skillet over medium-high heat to 350 degrees. Drop half of batter into oil in heaping tablespoons (I used a small cookie scoop) and fry until deep golden brown, 2 to 3 minutes, turning hush puppies halfway through cooking.
• Transfer to a wire rack set over a double layer of paper towels and repeat with the remaining batter. Serve immediately. The hushpuppies can be refrigerated in an airtight container for up to 3 days.

HUSHPUPPY-BATTERED CATFISH NUGGETS WITH SPICY TARTAR SAUCE

Steps:

• In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
• Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.
• Pat catfish fillets dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce.
• Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.