Fried Fish and Hushpuppies

Southern Fried Fish Dish Guide

Serves 4

For the Fish

1.5 lbs firm, white fish such as flounder, haddock, or cod

Buttermilk (about 1 cup)

¾ cup self-rising cornmeal

¾ cup self-rising flour

½ t old bay seasoning

Pinch of cayenne pepper

Salt and pepper to taste

Oil for frying

Coat the fish in the buttermilk and let sit refrigerated for 1-4 hours.

Combine the cornmeal, flour, old may, cayenne and salt and pepper in a sheet tray. Use a fork to mix well. Remove the fish from the buttermilk and brush off excess moisture. Lay fish in the flour mix and thoroughly coat all sides. Allow fish to sit for 5-7 minutes before frying.

Bring at least 1” of oil up to 375 F in a dutch oven or cast iron skillet. Lay the fish in, working in batches if needed, and cook for 2-3 minutes per side or until golden brown and just cooked through. Cooking time will vary based on the thickness of the fish. Keep warm in a low oven on a wire rack to drain away any excess oi.

For the Hushpuppies

1 cup self-rising cornmeal

½ cup AP flour

1 and ½ t baking powder

Salt and pepper to taste

½ t garlic powder

Pinch cayenne pepper

1 egg

¾ cup buttermilk

1 small onion, grated or finely minced

Combine the cornmeal, flour, baking powder, salt, pepper, garlic powder and cayenne in a bowl. Whisk to combine. In a separate bowl, beat the egg and mix in the buttermilk. Add the wet mix to the dry and stir until fully incorporated. Add in the onion and mix gently.

Bring your oil up to 375F and use spoons to scoop in heaping tablespoons of batter into the oil. Fry for 2-3 minutes then flip and cook 2-3 minutes more or until golden brown and fully cooked in the inside (make sure a toothpick comes out cleanly to test).

To serve, plate the fish with a handful of parsley and garnish with some Cajun seasoning and some lemon wedges.