For the Media
A Taste of the South: Fried Fish and Hush Puppies
NASHVILLE, Tenn. (October 2005) - The South is blessed with thousands of miles of coast line along with a network of lakes, rivers and streams, providing plenty of places for fishermen to indulge their passion. So it should come as no surprise that a big catch calls for a fish fry - a chance to get some friends together to eat good food and hear about the ones that got away.
"Since we take both fishing and eating seriously down here, you may hear some discussion about the preference for catfish or crappie, whole fish or fillets and what kind of fryer to use. But we can all agree that the best fish coating is made with corn meal and that you cannot have a fish fry without hot, crispy hush puppies," observes Linda Carman, Martha White® Southern baking expert.
Frying Fish
Catfish, crappie, bass, grouper, mullet and snapper are just a few of the fish that might be on the menu at a fish fry. If you are not a fisherman but still want to experience this Southern ritual, many of these varieties are available in local grocery stores and fish markets. And although Southerners have always loved the much maligned catfish, it is now being pond raised and in demand all over the country.
When you're ready to cook, purists will insist that all you need to do is salt and pepper the fish, roll it in white cornmeal and fry it up. And most of us will agree that this simple preparation strikes an almost perfect balance of mild sweet fish and crisp corn meal crust.
However, like other classic Southern recipes, there are many variations on this basic theme -- like seasoning the corn meal with cayenne pepper, lemon pepper, garlic powder, dry mustard and/or herbs like dried thyme or dill. Other Southern cooks like to dip the fish in egg, egg white or buttermilk before rolling in seasoned corn meal to make a little thicker breading.
For a little different taste combination, you might like to try Corn Meal and Pecan Crusted Fish. Finely chopped pecans added to the cornmeal give the fish a delicious toasted nut flavor and rich brown crust
For frying, select an oil with a high smoke point, like canola oil. When the oil is good and hot, cook the fish in small enough batches so that the oil does not cool down. The trick is to keep the oil hot enough to seal the outside of the fish and lock in moisture and flavor. Fillets will only take a few minutes to cook depending on the thickness.
Pass the Hush Puppies
No one knows exactly how hush puppies got their name, but the prevailing wisdom suggests that fisherman threw bits of the batter from frying fish to the dogs barking around the campfire with the admonition to "hush puppies". Others believe Confederate soldiers were trying to silence their dogs to avoid detection by Yankee scouts. Whatever the origin of this delectable corn meal creation, it goes without saying that you don't really have a fish fry without hush puppies.
Made with simple cornbread batter, hush puppies are traditionally seasoned with onion and dropped by spoonfuls into the hot oil where the fish were fried. But hush puppies are not limited to accompanying fish, nor are they always little round balls. In some parts of the South hush puppies are served with barbecue or as an appetizer, and sometimes they are crescent or finger-shaped.
If you want to create your own signature hush puppy, try adding chopped bell or jalapeno peppers, corn kernels, chopped green onions, chopped fresh parsley, crumbled bacon or herbs. Or to add a little spice to your next fish fry, cook up some Jalapeno Salsa Hush Puppies made easy with a hush puppy mix.
Now all you need is French fries, slaw and a lot of fresh lemon wedges -- and you have a classic fish fry with the true taste of the South.
Classic Fried Catfish
Oil for deep frying
1 pound fresh or frozen catfish filets, thawed and cut into pieces
Salt and pepper to taste
1/2 cup Martha White® Self-Rising Corn Meal Mix
Heat oil for deep frying to 375 degrees; F. Wash filets and pat dry. Season with salt and pepper. Coat catfish in corn meal. Pat to make sure corn meal sticks to fish. Fry a few pieces at a time in hot oil until golden brown, about 5 to 6 minutes depending on size. Drain on paper towels.
4 Servings
Traditional Hush Puppies
Oil for deep frying
2 cups Martha White® Self-Rising Corn Meal Mix
3 tablespoons Martha White® Self-Rising Flour
1 to 2 tablespoons finely chopped onion
1 cup milk or water
1 egg, beaten
Heat oil for deep frying to 375 degrees F. In large bowl, combine corn meal mix flour and onion; mix well. Add milk and egg; mix well. Let stand 5 minutes. Do not stir. Drop batter by tablespoonfuls into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Serve warm.
Makes 24 hush puppies.
Corn Meal and Pecan Crusted Fish
Oil for frying
1/2 cup finely chopped pecans
1/2 cup Martha White® Self-Rising Corn Meal Mix
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder, optional
1 egg, beaten
1/4 cup milk
1 pound fresh or frozen fish filets, thawed and cut into pieces
Heat oil for deep frying to 375 degrees F. Combine pecans, corn meal mix, pepper, cayenne, salt and garlic powder in shallow dish. Combine egg and milk in another shallow dish. Dip filets in egg mixture; then in pecan mixture. Pat to make sure breading sticks. Fry a few pieces at a time in hot oil until golden brown, about 5 to 6 minutes depending on size. Drain on paper towels.
4 Servings
Jalapeno Salsa Hush Puppies
1 (8 oz.) pkg. Martha White® Hush Puppy Mix with Onion
1 tablespoon chopped jalapeno pepper
1/2 cup chunky salsa
2/3 cup water
Heat 2 to 3 inches oil in deep fryer or heavy skillet to 365 degrees F. Combine hush puppy mix and remaining ingredients in medium bowl; stir until well blended. Let batter stand for 5 minutes. Do not stir.
Drop batter by rounded teaspoonfuls into hot oil. Fry until golden brown, turning several times. Drain on paper towels. Serve warm.
Makes about 14 hush puppies.
Tip: Hush puppy batter will release more easily if you dip the spoon into the hot oil before dipping.