Louisiana Fish Fry Hush Puppy Mix 7.5oz

  • $1.82
    Hush puppies are the perfect companion to fried seafood. Legend has it that hunters discovered that leftover batter made the perfect treat for their dogs–kept ’em quiet too (hence the name “hush puppy”). Enjoy this taste Louisiana treat. Just combine the package of mix with one egg and 4 tbsp o.. more info

    Louisiana Fish Fry Hush Puppy Mix 7.5oz

    Hush puppies are the perfect companion to fried seafood. Legend has it that hunters discovered that leftover batter made the perfect treat for their dogs–kept ’em quiet too (hence the name “hush puppy”). Enjoy this taste Louisiana treat. Just combine the package of mix with one egg and 4 tbsp of water. Drop by scoop or tablespoon into oil and deep fry until golden brown.


    Unit Size: 7.5oz


    Ingredients: YELLOW CORN MEAL, SUGAR, ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), LEAVENING (CONTAINS ONE OR MORE OF THE FOLLOWING: SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, CORN STARCH, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE), SALT, DRIED ONION, DRIED CHIVES.


    Lisa's Baked Hushpuppy & Fish Cornbread 


    INGREDIENTS

    • 1 cup vegetable oil
    • Approx. 1 stick of butter
    • 4 - 7.5 oz packages of Louisiana Fish Fry Hushpuppy Batter Mix
    • 3 cups half and half
    • 1 tube frozen sweet corn
    • 1/2 cup of pickled jalapeños
    • 1/4 cup green onions or chives, sliced
    • 3 tsp. of Louisiana Fish Fry Products Cajun Seasoning, divided
    • 2 cups cheddar cheese, shredded
    • 1/2 cup parsley, chopped fine
    • 4 medium-large catfish filets, sliced in strips
    • 1 cup of Louisiana Fish Fry Products Seasoned Fish Fry Coating Mix
    • 1 Tbsp. paprika
    • 1/2 cup sweet pepper jelly
    • 4 medium potatoes
    • 1 cup of Louisiana Fish Fry Products Remoulade Sauce
    • 1 cup of pickled green tomatoes
    • 1/4 cup of Louisiana Fish Fry Products Cocktail Sauce
    • 1/3 cup dill pickle relish
    • black pepper, to taste

      PREPARATION

      Heat oven to 425 degrees. Place 1 cup of oil in cast iron skillet and set aside with butter. Mix together hushpuppy, half and half, corn, jalapenos, onions, cheese, parsley, and Louisiana Fish Fry Cajun Seasoning until combined well. Place skillet in oven and heat oil for 7 to 8 minutes. Add butter and allow to melt before pouring a small amount of grease in cornbread mixture and then adding all the mixture to skillet. Place the fish fry mix in shallow bowl and dredge catfish. Sprinkle with paprika and creole seasoning. Take the pieces of catfish and place in a spiral leaving small areas of cornbread peeking through. Add the remainder of the fish to the center in a single line. Place in oven. Next, prepare the pepper jelly by combining remoulade, pickles, cocktail sauce and seasonings in a bowl. Place the bowl in refrigerator to cool. Using a spiralizer, form potato strings into “curly Q’s”. Heat oil and place the potatoes in, small batches at a time. Once fried potato curls come out, season them to taste and set aside. After 15 to 20 minutes, take out the cornbread. Using a silicone brush, paint the top of the cornbread parts with the pepper jelly (try to only paint the cornbread parts and leave the fish unpainted). Next, top cornbread with mounds of curled potato strings in the center. Slice into large chunks and serve with the potato topping and a large dollop of pepper jelly sauce. Enjoy!





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