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Fried Fish and Hush Puppies

November 4, 2015 Leave a comment

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Hi…remember me? Yeah, it’s been a while. I have a good reason, but at this time, I can’t really get into it. Suffice it to say, my time hasn’t been my own of late (no, I wasn’t in prison…haha) but I’m determined to make a concerted effort to write in this here blog once again. Why? Honestly, I miss writing and I haven’t stopped eating yet…so the whole “I can’t have gluten” thing hasn’t fixed itself and probably never will.

Anyway, food. I still like food…a lot. We have this give and take relationship at present and it’s working for us (truth be told, it’s working better for the food than for me, but that’s the way it goes sometimes, I guess). I’ve been doing a lot of experimenting with different things and have come up with some tweaks to previous recipes posted here, as well as some new things…so let’s get on with it.

I’ve missed the bad things in life. That’s not to say that eating better hasn’t had it’s side effects…but, food is just so comforting, and fried food is doubly so. This last weekend, I did some more experimenting with different batters etc and have MAYBE gotten this fried fish thing down. And, did I mention hush puppies? Oh…I see in the title I did…well, I made those too. Here goes…

3 fillets of Cod (I bought frozen stuff as Montana isn’t known for fresh sea food…can’t imagine why…)

2 eggs

A little bit of water

Mix egg and water mixture till it’s…well-mixed? Cut the fillets into 3 equal pieces and then place them in the egg mixture. I let them sit there for a while before cooking.

For the breading:

1 Cup Corn Meal (I was going for the southern style fish fry)

½ Cup Corn Starch

½ Cup Potato Flour

1 Cup of crushed up Rice Chex cereal (trust me, it’s awesome)

2 tsp kosher salt

2 tsp cayenne pepper

2 tsp garlic powder

Put the above in a plastic bag and then shake it all up (with the bag closed, mind you).

Oil:

I used Canola oil. I know it’s not the “best” oil for frying and stuff, but we didn’t have any peanut oil so I used what we had.

I put about ½ Gallon of oil in a dutch oven and set it to medium heat. It’ll get to about 350 degrees F.

When the oil is good and hot, take a piece of fish out of the egg mixture and put it in the bag. Make sure the breading completely covers the piece of fish, and then tap off the excess breading. Put the fish back in the egg mixture (yeah, I double dip) and then repeat the process. Gently place the piece of breaded fish into the oil. Repeat this for the pieces of fish that are all the same thickness (you will have 3 pieces of fish in the oil at a time…the same thickness means they will cook evenly).

Repeat the above for the other 6 pieces of fish. Be sure to watch the oil temperature as when you add the fish, the temp will drop.

Hush puppies:

1 ½ Cup corn meal

¼ Cup corn starch

¼ Cup potato flour

2 tsp Xanthan gum

2 tsp baking soda

1 ½ tsp kosher salt

2 tsp sugar

Put that all in a bag and (with the bag closed) shake it up till it’s all mixed well.

1 Cup milk (buttermilk or otherwise)

2 eggs

2 Tbsp oil

¾ Cup (or more!) grated onion (trust me on the grating…it makes it turn out right)

Put the dry ingredients into a bowl, then add the milk, eggs, oil and onion. Stir till it’s mixed (but don’t over stir!).

To make the hush puppies, I took a regular tablespoon and formed balls by rolling a heaping spoonful around in my hands.

Fry these as above (oil about 350 or so) till they are a nice golden brown color.

When done…eat them while they are still warm. Your tastebuds will thank you.

Anyway, I promise to try and write more often. Until then, happy eating.

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