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Fish and Hush Puppy Skillet With Ketchup Tartar Sauce

The aroma alone transports me back to sun-drenched afternoons at my grandmother’s lake house. She’d set up a makeshift fryer on the porch, the air thick with the scent of cornmeal and bubbling oil. We’d catch catfish from the lake, and she’d transform them into golden-fried perfection, always paired with her signature hush puppies. This skillet version captures that same comforting essence, a reminder of simpler times and shared laughter around a table laden with good food.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 27 minutes
Total Time: 47 minutes
Servings: 10
Dietary Type: None Specified

Ingredients

2 cups self-rising cornmeal mix
1/4 cup sliced scallion
1 red jalapeno chile, seeded and minced
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup lager beer
1/2 cup buttermilk
1 egg
1/4 cup canola oil
2 catfish fillets, cut into 2-inch pieces (8 oz. each)
1/2 cup fish-fry mix (we use Zatarain’s)
1/2 cup ketchup
1/3 cup mayonnaise
2 tablespoons dill pickle relish
1/2 teaspoon prepared horseradish

Equipment Needed

10-inch cast-iron skillet
Mixing bowls
Whisk
Knife
Cutting board

Instructions

Begin by preheating your oven to 450°F (232°C). This high heat is essential for achieving that perfect golden-brown crust on the hush puppy batter.
In a large mixing bowl, combine the dry ingredients for the hush puppies: cornmeal mix, scallions, minced jalapeno, garlic, salt, and pepper. Ensure everything is evenly distributed to guarantee consistent flavor throughout the hush puppies.
In a separate bowl, whisk together the wet ingredients: lager beer, buttermilk, and egg. The combination of beer and buttermilk creates a light and slightly tangy batter. Gently pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough hush puppies. Set the batter aside.
Place the canola oil in a 10-inch cast-iron skillet and heat over medium-high heat until it shimmers. The shimmering indicates that the oil is hot enough for frying. Ensure the oil is evenly distributed across the bottom of the skillet.
While the oil is heating, prepare the catfish. Dredge each piece in the fish-fry mix, ensuring they are fully coated. The fish-fry mix adds flavor and helps create a crispy exterior.
Carefully place the dredged catfish pieces into the hot oil in the skillet, making sure not to overcrowd the pan. Fry the fish on only one side for about 2 minutes. This partial frying creates a flavorful base and helps the fish cook evenly in the oven.
Once the catfish has been fried on one side, carefully pour the hush puppy batter over the fish in the skillet. Spread the batter evenly to ensure it covers all the fish pieces.
Transfer the skillet to the preheated oven and bake until the hush puppy is golden brown and a toothpick inserted in the center comes out clean, approximately 15 minutes. The baking time may vary slightly depending on your oven, so keep an eye on it.
Remove the skillet from the oven and let it rest for 5 minutes. This allows the hush puppy to set and makes it easier to remove from the skillet.
Loosen the edges of the hush puppy from the skillet with a knife. Be careful, as the skillet will still be very hot.
Place a serving plate on top of the skillet, then carefully and quickly flip both the plate and skillet over together. The hush puppy should release easily onto the plate. Use caution, as the skillet will still be very hot.
Cut the skillet dish into wedges and serve immediately with the Ketchup Tartar Sauce.
To prepare the Ketchup Tartar Sauce: In a small bowl, whisk together the ketchup, mayonnaise, dill pickle relish, and prepared horseradish until well combined. The horseradish adds a subtle kick to the sauce.

Expert Tips & Tricks

For extra crispy fish, pat the catfish fillets dry with paper towels before dredging them in the fish-fry mix.
If you don’t have self-rising cornmeal mix, you can make your own by combining cornmeal, flour, baking powder, and salt.
To prevent the hush puppies from sticking to the skillet, make sure the cast iron is well-seasoned. You can also add a tablespoon of cornmeal to the bottom of the skillet before adding the oil.
Adjust the amount of jalapeno to your preference. For a milder flavor, remove the seeds and membranes completely.
If the hush puppy batter starts to brown too quickly in the oven, you can tent it with foil to prevent burning.

Serving & Storage Suggestions

Serve the Fish and Hush Puppy Skillet hot, straight from the oven. Garnish with fresh parsley or cilantro for a pop of color. The Ketchup Tartar Sauce complements the flavors perfectly, but you can also offer hot sauce or lemon wedges for those who like a little extra zing.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for best results. Microwaving can make the hush puppies soggy. The Ketchup Tartar Sauce should also be refrigerated and consumed within a few days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	235.7 kcal	N/A
Calories from Fat	102 g	44%
Total Fat	11.4 g	17%
Saturated Fat	1.6 g	7%
Cholesterol	38.6 mg	12%
Sodium	695.9 mg	28%
Total Carbohydrate	24.9 g	8%
Dietary Fiber	1.9 g	7%
Sugars	4 g	15%
Protein	8.4 g	16%

Variations & Substitutions

Spicy Hush Puppies: Add a dash of cayenne pepper or your favorite hot sauce to the hush puppy batter for an extra kick.
Seafood Variety: Substitute the catfish with other firm white fish like cod, haddock, or tilapia.
Herbaceous Hush Puppies: Mix in fresh herbs like thyme, rosemary, or chives to the hush puppy batter for added flavor.
Gluten-Free: Ensure your cornmeal mix is certified gluten-free and use a gluten-free fish-fry mix.
Vegetarian: While this recipe relies heavily on the fish component, one could omit it, and use fried okra or other vegetables alongside the hushpuppies, perhaps with a black-eyed pea salad on the side, to create a fully vegetarian meal.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of beer?

A: Yes, any lager beer will work well in this recipe. Light beers will impart a more delicate flavor, while darker beers will add a slightly richer taste.

Q: Can I make the hush puppy batter ahead of time?

A: It’s best to make the hush puppy batter right before cooking, as it can become dense if it sits for too long. However, you can prepare the dry and wet ingredients separately in advance and combine them just before frying.

Q: What if I don’t have a cast-iron skillet?

A: While a cast-iron skillet is ideal for even heating and creating a crispy crust, you can use a regular oven-safe skillet instead.

Q: How do I know when the fish is cooked through?

A: The fish is cooked through when it flakes easily with a fork and is opaque throughout.

Q: Can I bake this dish entirely without frying the fish first?

A: Yes, you can skip the frying step. Place the fish directly into the skillet and pour the hush puppy batter over it, then bake as directed. The texture may be slightly different, but it will still be delicious.

Final Thoughts

This Fish and Hush Puppy Skillet is more than just a recipe; it’s an invitation to gather around the table and share a comforting, flavorful meal with loved ones. Don’t be afraid to experiment with variations and substitutions to make it your own. Whether you’re recreating a childhood memory or creating a new tradition, I hope this dish brings you as much joy as it brings me. Give it a try, and let me know what you think! Consider pairing it with a refreshing coleslaw or a crisp green salad for a complete and satisfying meal. Enjoy!

Fish and Hush Puppy Skillet With Ketchup Tartar Sauce Recipe