Fried Fish
Servings: 6
Ingredients:
4 Tablespoons Worcestershire sauce
4 tablespoons yellow mustard
2 cups cornmeal
1 teaspoon salt
½ teaspoon black pepper
10 medium sized bass, crappie, catfish, etc., cleaned, filleted and dried with paper towels
1 small onion, sliced
Cooking oil
Lemon, cut into wedges
Directions:
Combine Worcestershire sauce and mustard into a thin paste and set aside. Combine cornmeal, salt and black pepper in a 1-gallon freezer bag, mix well and set aside.
Season fish fillets on both sides with salt and pepper. Dip fish in mustard mixture and then shake fillet, one at a time, in cornmeal mixture. Place a slice of onion on each fillet and let sit for 10 minutes.
Place 2 inches of oil in skillet and heat (hot but not smoking). Place fish in oil. Do not let fish touch; do not crowd. Brown on both sides being careful not to overcook. Remove to serving platter and drain on paper towels. Serve hot with lemon wedges.
Note: Onion will eliminate fish odor but will not affect taste.
Hush Puppies
Servings: 6
Ingredients:
1 ½ cups cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 small onion, diced
1 egg, lightly beaten
1 teaspoon honey
Buttermilk
Cooking oil
Directions:
Mix all ingredients except buttermilk. Gradually add buttermilk and stir to the consistency desired (mixture should be thick). Drop by the tablespoon into hot oil and cook until golden brown. Hush puppies will turn themselves when done and brown on the other side.
Variation: Add 1 or 2 minced jalapeño peppers to mixture. Hot and good!
