The minute I saw this recipe in the latest issue of Cuisine magazine I knew I would be making it. I love that it utilizes one of my favorite cooking tools: a cast iron skillet!
This is a very easy recipe to put together and is a bit lighter than traditional fish and hush puppies since it’s not deep fried. The recipe calls for catfish, but I personally prefer cod, so will be making it with that fish in the future. This recipe will definitely be making a return trip to our table!
2 c self rising cornmeal mix (I used Jiffy corn muffin mix)
1/4 c scallions
1 red jalapeño, seeded & minced
2 tsp garlic
1/2 tsp table salt
1/2 tsp black pepper
3/4 c lager beer
1/2 c buttermilk
1/4 c canola oil
2 catfish fillets (8 oz each) cut into 2″ pieces
1/2 c fish fry mix (note: get one that is cornmeal based and used for dredging rather than batter frying)
1/2 c ketchup
1/3 c mayonaise
1 T dill pickle relish
1/2 tsp prepared horseradish
Preheat oven to 450 degrees F.
Mix cornmeal mix, scallions, jalapeño, garlic, salt and pepper in a bowl. Whisk beer, buttermilk and egg together; stir into cornmeal mixture and set aside.
Heat oil in 10 inch cast iron skillet until it shimmers.
Dredge fish in fish-fry mix, then fry in hot oil, on only one side, for 2 minutes.
Pour hush puppy batter over fish in skillet. Transfer skillet to oven and bake until golden and an inserted toothpick comes out clean- about 15 minutes. Remove and let rest 5 minutes. Loosen edges with a knife then top skillet with serving plate and flip both plate and skillet- carefully as skillet is still hot!
Whisk together ketchup, mayonnaise, relish and horseradish in a bowl for sauce.
Serve with coleslaw (of course).