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August 14, 2008

Fish, Chips, Hush Puppies and Double Dill Tartar Sauce

Fish & Chips: French Fries, Hushpuppy and Fish

One of Jamison's all time favorites has always been fish and fries. Luckily he can still have these since there was no gluten in the process. The method of cooking fish is adapted from Jamison's dad, who is an avid fisherman and likes to have fish fries, and I have to say it's really fabulous! Of course for me I like to throw in some hush puppies and tartar sauce and you've got the perfect meal! Had this been onion rings instead of "chips" and I would have been in complete heaven! Maybe next time! But since I would be the only one eating them this go round I didn't want to go to the trouble. Anyway, this is a quick and easy way to make fish and trust me you'll love it!

Fish & Chips: Fish

What You'll Need for the Fish:
1 to 1 1/2 pounds of a firm fish (Note: This is a fabulous way to cook catfish and that is usually what I use, but this go round I used grouper.)
Hot sauce
1 cup of corn meal
A generous pinch of sea salt
Black pepper
Cajun or Soul Food Seasoning (Note: I used Cajun Seasoning this go round and the version I used is salt free. If you use something that has salt added then omit the sea salt.)
Oil for frying (Note: I have a fryer, but you can use oil in a large pot with a thermometer on the stove top if you don't.)

The first thing you want to do is make the fish. Since you're going to be frying things in batches preheat your oven to 225 F to keep things warm. Also preheat your oil to 375 F.

Fish & Chips: Fish and Hot Sauce

Cut your fish into small pieces and sprinkle generously with hot sauce. Set aside.

Fish & Chips: Ready for Fish

While your oil is heating mix together corn meal, salt, black pepper and Cajun seasoning until well mixed. Once oil is heated take fish fillets that have been sitting with hot sauce and place them in the corn meal mixture to coat:

Fish & Chips: "Breading"

Once the oil is heated completely drop fish into the fryer in a single layer, but do not over crowd. My fryer will hold 2-3 pieces of fish at a time, depending on the size. Fry for 5-8 minutes until golden brown on both sides. Place on a baking sheet that has been lined with a silicone baking sheet and paper towels to drain:

Fish & Chips: Fish Draining

Once you are finished frying the fish put the baking sheet into the preheated oven to stay warm until you finish the hush puppies and "chips".

Next up...Hush Puppies!

Fish & Chips: Hushpuppies

(Note: This makes a small batch of hush puppies...Roughly 8-12 depending on what size you drop into the oil.)

What You'll Need:
1 1/2 cups of cornmeal (Note: This is real cornmeal...Not cornmeal mix or whatever that has flour and leavening agents added to it.)
1 teaspoon of sea salt
1 tablespoon of baking powder
1 teaspoon of baking soda
1 egg
1/2 cup of milk or buttermilk
2/3 cup of sour cream (Note: I like to add this in when I'm out of buttermilk, but it is still fabulous even if you are using buttermilk.)
1/2 of a bell pepper, chopped fine
1/2 of a small red onion, chopped fine

Preheat oil to 375 F.

Fish & Chips: Hushpuppy Batter

In a large bowl mix cornmeal, salt, baking powder and baking soda until well incorporated. Add egg, milk and sour cream and stir to mix. (Note: You want a very thick batter that is not quite a dough. If you need to add a bit more milk do. Corn meal, much like flour sometimes needs a bit more or a bit less.) Stir in bell pepper and onion until completely incorporated into the batter. Let sit for at least 10 minutes and then drop by the rounded tablespoonfuls into the hot oil. Flip the hush puppies a few times while frying to ensure that they do not brown only on one side. Remove when golden brown and place in the preheated oven to stay warm.

Now you want to do the "chips"! Basically you want to do these with the same method as the Bacon Cheese Curly Fries that I made for Jamison's birthday, minus the bacon and cheese. If you've never made homemade fries before take the link and you'll be set!

And last but not least (or you can make this well ahead of time and have on hand in the fridge) you want to make the Double Dill Tartar Sauce!

Fish & Chips: Double Dill Tartar Sauce

What You'll Need:
1 cup of light mayonnaise
1/2 cup of dill pickle relish (Note: If you can't find dill pickle relish then you can simply chop some dill pickles or dill pickle chips.)
1/3 cup of fresh dill, chopped fine or 1-2 tablespoons of dried dill
A pinch of sea salt
Freshly ground black pepper

Mix together in a bowl. Refrigerate until ready to use.

And there you have it...Your own Fish, Chips and Hush Puppy dinner!

Fish & Chips: Leftovers!

Notes: The left over fish makes fabulous leftover sandwiches! Toast a couple of slices of bread, reheat the fish and place on the bread, top with a slice of cheese and some of the Double Dill Tartar Sauce, pair it with a salad and you've got a fabulous meal in no time!

Posted by Dianne at August 14, 2008 7:10 AM

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Comments

ooh, that looks so good. my uncle was a rabid hunter and fisherman, just outside ft worth, and whenever he came home from a fishing trip he'd make this for everyone. cornmeal crunch, it's making my mouth water remembering it. yours looks so good! and the hot sauce on the raw fish first, yum... i haven't made hush puppies in so long, maybe i'll try your recipe this weekend. thanks for sharing!

Posted by: Lori at August 14, 2008 8:34 AM

This looks wonderful! This meal is one of my ultimate comfort foods. There's nothing better than good fish and hushpuppies!

Posted by: Erin at August 14, 2008 9:48 AM

I love fish and chips - but I always do the frying outside so the house doesn't smell like fish!

And I love tartar sauce - I usually add a tiny bit of spicy mustard to give it a little extra flavor -

I've never had hush puppies before, but you know, anything fried is usually good!

Posted by: Megan at August 14, 2008 10:56 AM

I had never had hot sauce in with the fish before I met Jamison, but I really love the way it makes the flavor pop!

You're right...This is comfort food at its finest! :o)

Spicy mustard sounds like a fabulous addition to tartar sauce...I'll have to try that! We also have a large fryer that we can use outside, but my small fryer has a built in air filter that is surprisingly good at catching most of the odor! It's really kind of amazing how well it works! :o)

Posted by: Dianne at August 14, 2008 10:59 AM

Yum! Everything looks wonderful. I'm going to have to try your hushpuppies--double yum! Love tht you make your own tartar sauce. So do I. I didn't even know you could buy it in a jar until I was an adult (sucks) becuase my mom made it too.

Posted by: Glenna at August 16, 2008 7:57 PM

I love hush puppies. I don't make them except for a couple of times a year, but I enjoy them so much when I do! :o)

Posted by: Dianne at August 17, 2008 8:48 PM

Dianne I made these Hushpuppies and your fried chicken for Taste and Create. They were fantastic and I'm guessing how good they would be matched up with fish and chips.

Posted by: Pam at August 22, 2008 5:42 PM

Glad you enjoyed them! :o)

Posted by: Dianne at August 24, 2008 4:53 PM

I was just wondering how to keep hushpuppies fresh. Like if I have any left overs and do not want them to harden what is the best way to keep them fresh???

Posted by: Yerikendy at October 14, 2008 6:58 PM

I was just wondering how to keep hushpuppies fresh. Like if I have any left overs and do not want them to harden what is the best way to keep them fresh???

Posted by: Yerikendy at October 14, 2008 6:59 PM

They should stay fresh in an airtight container, but that's just a theory...They never last long enough around here when I make them to become left overs. :o)

Posted by: Dianne at October 15, 2008 3:38 PM

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