Fish & Hush Puppy Skillet

For the Hush Puppy:

  • 2 cups self-rising cornmeal mix
  • 1/4 cup sliced scallions
  • 1/4 cup red or green bell pepper, diced
  • 2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  • 3/4 cup beer
  • 1/2 cup buttermilk
  • 1 egg

For the fish:

  • 1 lb. fish fillets, cut into 2-inch pieces (I used cod)
  • 1/2 cup fish-fry mix

For the sauce:

  • 1/2 cup ketchup
  • 1/3 cup mayonnaise
  • 2 Tbsp. dill pickle relish
  • 1/2 tsp. prepared horseradish

Preheat oven to 450 degrees F.  Combine cornmeal mix, scallions, red pepper, garlic, salt and pepper in a bowl.  Whisk together beer, buttermilk and egg; stir into cornmeal mixture and set aside. 

Heat 1/4 cup canola oil in a 10-inch cast iron skillet until almost smoking.

Dredge each fish piece in fish-fry mix, then fry, on only one side, about 2 minutes.


Pour hush puppy batter over the fish in skillet.

Transfer skillet to oven and bake until hush puppy is golden and a toothpick comes out clean, about 15-20 minutes.  Let rest 5 minutes, then loosen edges with a knife.  Invert onto a serving plate.  Cut into wedges and serve with ketchup tartar sauce.


~Adapted from Cuisine at Home