1Peel and cut potatoes, wash them, and set aside to cook later.
2Peel and cut potatoes, wash them, and set aside to cook later.
3Peel and cut potatoes, wash them, and set aside to cook later.
4In a bowl, add self-rising cornmeal, chopped onion, cream style corn, and an egg for hush puppies.
5In a bowl, add self-rising cornmeal, chopped onion, cream style corn, and an egg for hush puppies.
6In a bowl, add self-rising cornmeal, chopped onion, cream style corn, and an egg for hush puppies.
7Mix the hush puppy ingredients together, cover the bowl, and set aside.
8Mix the hush puppy ingredients together, cover the bowl, and set aside.
9Mix the hush puppy ingredients together, cover the bowl, and set aside.
10Thinly chop cabbage for coleslaw and add to a bowl.
11Thinly chop cabbage for coleslaw and add to a bowl.
12Thinly chop cabbage for coleslaw and add to a bowl.
13Chop onion and add to the cabbage.
14Chop onion and add to the cabbage.
15Chop onion and add to the cabbage.
16Shred carrots and add to the cabbage and onion mixture.
17Shred carrots and add to the cabbage and onion mixture.
18Shred carrots and add to the cabbage and onion mixture.
19For the coleslaw dressing, mix mayo, sugar, rice wine vinegar, salt, and pepper in a separate bowl.
20For the coleslaw dressing, mix mayo, sugar, rice wine vinegar, salt, and pepper in a separate bowl.
21For the coleslaw dressing, mix mayo, sugar, rice wine vinegar, salt, and pepper in a separate bowl.
22Pour the dressing over the slaw mixture and toss well.
23Pour the dressing over the slaw mixture and toss well.
24Pour the dressing over the slaw mixture and toss well.
25Transfer the coleslaw to another bowl, cover, and set aside.
26Transfer the coleslaw to another bowl, cover, and set aside.
27Transfer the coleslaw to another bowl, cover, and set aside.
28For the tartar sauce, combine mayo, dill pickle, mustard, lemon juice, salt, onion powder, and roasted garlic powder in a bowl.
29For the tartar sauce, combine mayo, dill pickle, mustard, lemon juice, salt, onion powder, and roasted garlic powder in a bowl.
30For the tartar sauce, combine mayo, dill pickle, mustard, lemon juice, salt, onion powder, and roasted garlic powder in a bowl.
31Mix the tartar sauce well, add to another bowl, and set aside.
32Mix the tartar sauce well, add to another bowl, and set aside.
33Mix the tartar sauce well, add to another bowl, and set aside.
34Prepare fish (cod and perch) for battering.
35Prepare fish (cod and perch) for battering.
36Prepare fish (cod and perch) for battering.
37In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, onion powder, salt, pepper, cayenne, and succulent seafood seasoning for the fish batter.
38In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, onion powder, salt, pepper, cayenne, and succulent seafood seasoning for the fish batter.
39In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, onion powder, salt, pepper, cayenne, and succulent seafood seasoning for the fish batter.
40Slowly pour in sparkling water to the batter mixture and mix until smooth.
41Slowly pour in sparkling water to the batter mixture and mix until smooth.
42Slowly pour in sparkling water to the batter mixture and mix until smooth.
43Preheat oil to 350°F.
44Preheat oil to 350°F.
45Preheat oil to 350°F.
46Batter the fish and carefully drop four pieces into the hot oil, avoiding overcrowding.
47Batter the fish and carefully drop four pieces into the hot oil, avoiding overcrowding.
48Batter the fish and carefully drop four pieces into the hot oil, avoiding overcrowding.
49Cook the fish for about 6 minutes until golden brown and crispy.
50Cook the fish for about 6 minutes until golden brown and crispy.
51Cook the fish for about 6 minutes until golden brown and crispy.
52Drain the fried fish on a draining rack to maintain crispiness.
53Drain the fried fish on a draining rack to maintain crispiness.
54Drain the fried fish on a draining rack to maintain crispiness.
55Take some extra batter, throw it in the pot, and cook until golden brown to make cracklings.
56Take some extra batter, throw it in the pot, and cook until golden brown to make cracklings.
57Take some extra batter, throw it in the pot, and cook until golden brown to make cracklings.
58Fry the hush puppies in the pot until golden brown.
59Fry the hush puppies in the pot until golden brown.
60Fry the hush puppies in the pot until golden brown.
61Fry the fries last to ensure they are good and crispy.
62Fry the fries last to ensure they are good and crispy.
63Fry the fries last to ensure they are good and crispy.
64Plate the fries first, then add the cracklings.
65Plate the fries first, then add the cracklings.
66Plate the fries first, then add the cracklings.
67Lay the fried fish on the plate, followed by the hush puppies.
68Lay the fried fish on the plate, followed by the hush puppies.
69Lay the fried fish on the plate, followed by the hush puppies.
70Add coleslaw on the side, then a scoop of tartar sauce.
71Add coleslaw on the side, then a scoop of tartar sauce.
72Add coleslaw on the side, then a scoop of tartar sauce.
73Garnish with a lemon, malt vinegar, and hot sauce.
74Garnish with a lemon, malt vinegar, and hot sauce.
75Garnish with a lemon, malt vinegar, and hot sauce.
Ingredients
1.5 cups all-purpose flour
1.5 cups all-purpose flour
1.5 cups all-purpose flour
0.25 cup cornstarch
0.25 cup cornstarch
0.25 cup cornstarch
1 tablespoon baking powder
1 tablespoon baking powder
1 tablespoon baking powder
1 tablespoon onion powder
1 tablespoon onion powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon cayenne pepper
1 teaspoon cayenne pepper
1 tablespoon succulent seafood seasoning
1 tablespoon succulent seafood seasoning
1 tablespoon succulent seafood seasoning
1 teaspoon salt
1 teaspoon salt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon black pepper
1 teaspoon black pepper
1 cup sparkling water
1 cup sparkling water
1 cup sparkling water
1.5 cups cornmeal
1.5 cups cornmeal
1.5 cups cornmeal
1 cup cream-style corn
1 cup cream-style corn
1 cup cream-style corn
0.25 cup finely chopped onions
0.25 cup finely chopped onions
0.25 cup finely chopped onions
1 egg
1 egg
1 egg
0.5 small cabbage, thinly sliced
0.5 small cabbage, thinly sliced
0.5 small cabbage, thinly sliced
0.33 cup chopped onions
0.33 cup chopped onions
0.33 cup chopped onions
0.25 cup shredded carrots
0.25 cup shredded carrots
0.25 cup shredded carrots
0.5 cup mayonnaise
0.5 cup mayonnaise
0.5 cup mayonnaise
2 tablespoons sugar
2 tablespoons sugar
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon rice vinegar
1 tablespoon rice vinegar
to taste salt
to taste salt
to taste salt
to taste pepper
to taste pepper
to taste pepper
1 cup mayonnaise
1 cup mayonnaise
1 cup mayonnaise
1 teaspoon mustard
1 teaspoon mustard
1 teaspoon mustard
1 tablespoon chopped dill pickles
1 tablespoon chopped dill pickles
1 tablespoon chopped dill pickles
1 tablespoon lemon juice
1 tablespoon lemon juice
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon onion powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon garlic powder
1 teaspoon garlic powder
cod
cod
cod
perch
perch
perch
potatoes
potatoes
potatoes
oil
oil
oil
lemon
lemon
lemon
malt vinegar
malt vinegar
malt vinegar
hot sauce
hot sauce
hot sauce
Equipment
bowldraining rackpotforks
Tips
Adjust fish batter consistency to be slightly thick but pourable.
Do not overcrowd the pot when frying fish to ensure crispiness.
Drain fried fish on a draining rack, not paper towels, to maintain crispiness.
Chill coleslaw for at least 30 minutes before serving for best flavor.