Serves 1
Directions
- 1Peel and cut potatoes, wash them, and set aside to cook later.
- 2In a bowl, add self-rising cornmeal, chopped onion, cream style corn, and an egg for hush puppies.
- 3Mix the hush puppy ingredients together, cover the bowl, and set aside.
- 4Thinly chop cabbage for coleslaw and add to a bowl.
- 5Chop onion and add to the cabbage.
- 6Shred carrots and add to the cabbage and onion mixture.
- 7For the coleslaw dressing, mix mayo, sugar, rice wine vinegar, salt, and pepper in a separate bowl.
- 8Pour the dressing over the slaw mixture and toss well.
- 9Transfer the coleslaw to another bowl, cover, and set aside.
- 10For the tartar sauce, combine mayo, dill pickle, mustard, lemon juice, salt, onion powder, and roasted garlic powder in a bowl.
- 11Mix the tartar sauce well, add to another bowl, and set aside.
- 12Prepare fish (cod and perch) for battering.
- 13In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, onion powder, salt, pepper, cayenne, and succulent seafood seasoning for the fish batter.
- 14Slowly pour in sparkling water to the batter mixture and mix until smooth.
- 15Preheat oil to 350°F.
- 16Batter the fish and carefully drop four pieces into the hot oil, avoiding overcrowding.
- 17Cook the fish for about 6 minutes until golden brown and crispy.
- 18Drain the fried fish on a draining rack to maintain crispiness.
- 19Take some extra batter, throw it in the pot, and cook until golden brown to make cracklings.
- 20Fry the hush puppies in the pot until golden brown.
- 21Fry the fries last to ensure they are good and crispy.
- 22Plate the fries first, then add the cracklings.
- 23Lay the fried fish on the plate, followed by the hush puppies.
- 24Add coleslaw on the side, then a scoop of tartar sauce.
- 25Garnish with a lemon, malt vinegar, and hot sauce.
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cup cornstarch
- 1 tablespoon baking powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 tablespoon succulent seafood seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup sparkling water
- 1.5 cups cornmeal
- 1 cup cream-style corn
- 0.25 cup finely chopped onions
- 1 egg
- 0.5 small cabbage, thinly sliced
- 0.33 cup chopped onions
- 0.25 cup shredded carrots
- 0.5 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- to taste salt
- to taste pepper
- 1 cup mayonnaise
- 1 teaspoon mustard
- 1 tablespoon chopped dill pickles
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- cod
- perch
- potatoes
- oil
- lemon
- malt vinegar
- 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.
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