Fish and Hush Puppy Skillet With Ketchup Tartar Sauce |
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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 10 |
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Cuisine at Home Ingredients:
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 |
Directions:
1. Preheat oven to 450°.
2. Combine the cornmeal mix, scallions, jalapeno, garlic, salt, and pepper in a bowl.
3. Whisk together the beer, buttermilk, and egg; stir into cornmeal mixture; set aside.
4. Heat oil in a 10-inch cast-iron skillet until it shimmers.
5. Dredge each fish piece in fish-fry mix, then fry, on only one side, in hot oil, 2 minutes.
6. Pour hush puppy batter over fish in skillet.
7. Transfer skillet to oven and bake until hush puppy is golden and a toothpick inserted in the center comes out clean, about 15 minutes.
8. Let meal rest 5 minutes, then loosen edges with a knife.
9. Top skillet with a serving plate, and flip both the plate and skillet over together quickly (Use caution, skillet will still be very hot).
10. Cut into wedges and serve with sauce.
11. Sauce: whisk together ketchup, mayonnaise, relish, and horseradish in a small bowl.
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