Fish & Hush Puppy Skillet w/ Louis dressing |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Ingredients:
3/4 cup(s) beer |
1/2 cup(s) buttermilk |
1/4 cup(s) canola oil |
16 ounce(s) catfish nuggets |
2 cup(s) corn meal, self rising |
2 tablespoon(s) dill pickle relish |
1 egg |
1/2 cup(s) fish fry mix |
2 teaspoon(s) garlic, minced |
1/2 teaspoon(s) horseradish |
1/4 cup(s) jalapeno, red seeded and minced |
1/2 cup(s) ketchup |
1/3 cup(s) mayonnaise |
1/2 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
1/4 cup(s) scallions, sliced |
Directions:
1. Preheat oven to 450.
2. Combine cornmeal mix, scallions, jalapeno, garlic, salt and pepper in a bowl.
3. Whisk together beer, buttermilk, and egg; stir into cornmeal mixture and set aside.
4. Heat oil in a 10 inch skillet until it shimmers.
5. Dredge fish nuggets in fish fry mix then fry on only one side, in hot oil, 2 minutes.
6. 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, 15 minutes. Let meal rest 5 minutes, then loosen edges with a knife. Top skillet with a serving plate and flip.
7. Whisk ketchup, mayonnaise, relish and horseradish in a bowl.
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