Ingredients Jump to Instructions ↓

  1. 2 cups self-rising cornmeal mix

  2. 1/4 cup sliced scallions

  3. 1/4 cup chopped red or green bell pepper

  4. 2 tsp minced garlic

  5. 1/2 tsp. salt

  6. 1/2 tsp. pepper

  7. 3/4 cup beer

  8. 1/2 cup buttermilk

  9. 1 egg

  10. 1/4 cup canola oil

  11. 1 lb. fish fillets, cut into two inch pieces (I used cod)

  12. 1/2 cup fish-fry mix

  13. 1/2 cup ketchup

  14. 1/3 cup mayonnaise

  15. 1 Tbsp. pickle relish

  16. 1/2 tsp. prepared

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. For the hush puppy, combine cornmeal mix, scallions, bell pepper, garlic, salt and pepper in a bowl. Whisk together beer, buttermilk, and egg; stir into cornmeal mixture and set aside. For the fish, 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, about 2 minutes. Pour hush puppy batter over fish in skillet. Transfer skillet to oven and bake until hush puppy is golden and a toothpick comes out clean, about 15 minutes. Let rest 5 minutes, then loosen edges with a knife. Top skillet with a serving plate and invert. Cut into wedges and serve with ketchup tartar sauce. For the sauce, whisk together ketchup, mayonnaise, relish and horseradish in a small bowl.


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