Fish And Hush Puppy Skillet With Ketchup Tartar Sauce Recipes

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.

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.

Steps:

• Make tartar sauce:
• Stir together all ingredients and season with salt and pepper.
• Make hush puppies:
• Preheat oven to 200°F.
• Heat 2 inches oil to 375°F in a wide 5-quart heavy pot over medium heat. While oil heats, mince and mash garlic to a paste with a pinch of salt, then whisk together with eggs, buttermilk, and scallions in a bowl.
• Whisk together cornmeal, flour, baking powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then stir in buttermilk mixture until just combined. Stir in crabmeat.
• Working in batches of 10, carefully drop tablespoons of batter into oil and fry, turning occasionally, until golden-brown, about 3 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches.
• Serve hush puppies with tartar sauce.
• What to drink:
• Schloss Saarstein 1st Growth Riesling Kabinett '08