Fish And Hush Puppy Skillet With Ketchup Tartar Sauce - cooking recipe

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

Preparation

Preheat oven to 450\u00b0.
Combine the cornmeal mix, scallions, jalapeno, garlic, salt, and pepper in a bowl.
Whisk together the beer, buttermilk, and egg; stir into cornmeal mixture; set aside.
Heat oil in a 10-inch cast-iron skillet until it shimmers.
Dredge each fish piece in fish-fry mix, then fry, on only one side, in hot oil, 2 minutes.
Pour hush puppy batter over fish in skillet.
Transfer skillet to oven and bake until hush puppy is golden and a toothpick inserted in the center comes out clean, about 15 minutes.
Let meal rest 5 minutes, then loosen edges with a knife.
Top skillet with a serving plate, and flip both the plate and skillet over together quickly (Use caution, skillet will still be very hot).
Cut into wedges and serve with sauce.
Sauce: whisk together ketchup, mayonnaise, relish, and horseradish in a small bowl.