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Chef Jesse's Southern-Style Fish Fry & Hush Puppies
Chef Jesse's Southern-Style Fish Fry & Hush Puppies
April 20, 2022
I grew up in the Delta region, where fish fries are a weekly occurrence with the arrival of warm weather. My grandfather and I would spend a day together fishing for our dinner each year, and in the evening, we would have a lively party with delicious food, card games, music and good conversation.
I recently relocated to Chicago and living close to the lake reminds me of those fond memories. I look forward to enjoying another spring and summer season by the water, and I created the following recipes in honor of my Southern roots. They combine the pure essence of comfort food with vibrant Southern flavors.
Shaved catfish, made popular by Middendorf’s in Louisiana, makes for a crispy piece of golden-brown fish, while chow-chow is an underappreciated Southern classic that pairs well with just about anything. It’s made of a bright purple relish that’s full of flavor and gives this dish some funky flare. The hush puppies accompanying a fish fry plate have always been a favorite of mine. I’ve added a fun twist to my recipe with the addition of pimento cheese, another Southern staple.
These inviting recipes are sure to jazz up your next event with the bold flavors of the Delta. I hope you can throw a fish fry of your own this season--don’t forget the hot sauce!
Shaved Catfish
Ingredients
1 lb. catfish filets
2 cups cornmeal
1 qt. buttermilk
3 Tbsp. stone-ground mustard
Salt
12 dashes of hot sauce
Directions
1. Place the catfish in a freezer on a parchment-lined tray for about 15 minutes to firm up. Take a knife and cut long, thin pieces from the fillet. You can get 4-5 pieces per fillet. Soak the fish for at least 4 hours in a mixture of buttermilk, hot sauce, and stone-ground mustard.
2. Dredge the fish in the cornmeal completely and then shake off the excess. Fit a large Dutch oven skillet with a deep-frying thermometer and fill with cooking oil. Heat the oil to 350°F. Carefully place a couple of pieces at a time in the skillet. Fry until golden-brown 2-3 minutes each, or when they hit 145°F internal temperature.
Pimento Cheese Hush Puppies
Ingredients
2 scallions, finely minced
1 cup all-purpose flour
1 cup fine cornmeal
1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. kosher salt
1/2 cup buttermilk
1 egg
1 tsp. chopped garlic
1/2 cup mayonnaise
2 tbsp. dill pickle juice
1 tsp. hot sauce
1 tsp. kosher salt
1/2 tsp. cracked black pepper
1 lb. grated cheddar cheese
4 oz. pimento, chopped
Directions
1. In a large bowl, combine scallions, flour, cornmeal, baking soda, baking powder, and kosher salt for the hush puppy base. Next, combine buttermilk and egg in a separate small bowl. Then stir buttermilk and egg mixture into the dry mix until fully incorporated.
2. For the pimento cheese, combine mayonnaise, lemon juice, mustard, hot sauce, salt and pepper in a large bowl to make a paste. Fold in cheese and pimento until fully incorporated.
3. For the hush puppy assembly and preparation, pour 3 inches of canola oil into a deep skillet. Or add enough to cover the hushpuppies as they fry.
4. Heat oil to 350°F.
5. Mix pimento cheese into the hush puppy base using a whisk in a large bowl. The mixture should be scoopable and hold its shape. If the batter is too thick, stir in a bit of buttermilk and if it’s too thin, add cornmeal to thicken.
6. Drop mixture by tablespoons into the hot oil. Fry until golden brown and crispy on the outside, 2 to 3 minutes.
Chow-chow
Ingredients
4 cups chopped purple cabbage (half a head)
3 cups chopped green tomatoes (2 medium)
2 cups chopped onions (1 medium)
1 cup chopped bell pepper (1 small)
¼ cup of pickling salt
1.5 cups of granulated sugar
4 tsp. celery seed
4 tsp. dry mustard
2 tsp. mustard seed
2 tsp. turmeric
1 tsp. ginger
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. red pepper flakes
2.5 cups white vinegar
Directions
1. Rough chop all vegetables. Place in a non-reactive container (glass, stainless or ceramic). Sprinkle salt and mix thoroughly. Let sit for at least 4-6 hours or overnight.
2. Drain well and rinse, then drain again. Combine sugar, spices and vinegar in a large saucepot. Simmer for 10 minutes. Then, add all the vegetables, mix well and let simmer for about 12-15 minutes until tender.
3. Let cool and store in a container in the refrigerator. Good for up to six months.
Remoulade
Ingredients
1 cup mayonnaise
3 tbsp. stone-ground mustard
1 1/2 tsp. Tony Chachere’s seasoning (Prepared Creole-style seasoning)
2 tsp. capers, minced
1 tsp. prepared horseradish
1 tsp. hot sauce
1/4 tsp. paprika
1 clove garlic, minced
Directions
1. Whisk all ingredients together in a bowl. Then cover and chill for at least 1 hour. Keep sauce in a covered container in the refrigerator for up to two weeks.
Jesse Belew
Research & Development Chef
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