Pour oil in a large pot and begin preheating on medium heat.
Place all ingredients for the hush puppies into a large bowl and mix to create a thick batter. Add a bit more buttermilk if the mixture is too thick. You want it to be moist but not runny.
Once the oil has reached 350 degrees F, fry a tablespoon or so of batter for 2-4 minutes, until all sides are golden brown. This will take a few batches. Drain on paper towels and season with a small sprinkle of sea salt immediately.
In a small bowl, combine the honey and chili sauce and stir together. Serve the hush puppies warm with the sauce on the side or drizzle a bit of the sauce straight on the hush puppies.
This week Mister, friend and I attended our first trivia night at T.G.I.Friday’s. Hopes of winning any prize were low. The “Triple Trouble” team could barely keep up with the regulars. We were doomed – or so we thought. We distracted ourselves with food and drink while we guessed majority of the questions. Little did we know that things were about to change.
To our surprise, the final trivia topic was just what every nerd hopes for – a video game round. We answered the bonus question (What is the street address of the Simpsons?) and the video game speed round (name these consoles) correctly and the rest was history. We won one for all the nerds in the world that night.
During our quizzical roller-coaster ride, we gorged ourselves silly on half priced appetizers. These green beans were one of our favorites. I was inspired to make them at home.
Making these were more challenging than I had originally thought but like the trivia game, I was in it to win it!
Trial 1: Coat with corn starch, fry, eat.
Result: The green beans did not have any batter on them.
Trial 2: Coat with wet batter, fry, eat.
Result: The green beans were raw, but the batter was pretty dern tasty.
Trial 3: Flash fry the green beans, coat with wet batter, fry again and eat.
Flash frying the green beans first worked the best. The beans were fully cooked and the batter stuck to the beans. Then the second fry created the perfect batter. We have a winner!
I didn’t have any fun sauces laying around so I made a Dijon honey mustard by mixing them together in equal parts. Muy yum.
Crispy Fried Green Beans with Dijon Honey Mustard Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: Serves 4-6
1 pound fresh green beans, ends trimmed off
1/4 cup corn starch
1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper, to taste
Vegetable oil for frying
Rinse, trim and dry the green beans on a paper towel. Heat the vegetable oil over medium heat (should be around 375 degrees F).
In the mean time, combine all dry ingredients in a small bowl. Add water until the consistency is batter-like (not too thick and not too runny). You will probably have to use your fingers for this.
Once the oil is hot enough, add your green beans and stir them in the hot oil for a spell. Remove them once they are wrinkly, about 30 seconds. Allow the beans to cool, then batter them and let the excess drip off the bean. Fry the beans by placing them in the oil one at a time. Fry until golden brown, about 30 seconds. Do these in batches. Allow the fried beans to dry for a minute on a paper towel, then serve with your favorite sauce (I mixed dijon mustard and honey 50:50 for my sauce).
Wet corn starch is an extremely freaky substance, we used to call this "Oobleck" in elementary school.
Every Friday in Wisconsin, restaurants and pubs around the state compete to host the best fish fry around. If you’re not familiar, fish frys are like the midwest’s version of Fish and Chips. You get your choice of local fish — typically lake perch or walleye or a light fish like haddock — and it’s served with a potato and other fixings. This is definitely local to Wisconsin culture and something I miss dearly. So every now and again I attempt a homestyle version of fish fry to satisfy my cravings.
I have tried various breading methods and even invented a tasty baked fish fry recipe that I really enjoy, but nothing had quite satisfied my craving for that glorious Wisconsin fish fry… until now. This week my prayers have been answered because I finally found that winning fish fry recipe!
Ever wonder what the heck you’re going to do with the chip crumbs in the bottom of your potato chip bag? Try using it for an extra crispy coating on fish. Yep, you heard it right here … potato chip crusted fish.
How does the saying go again? Teach a man to cook a fish and he’ll eat for a day. Teach a man to crust a fish in potato chip crumbs and he’ll eat like a king.
Yes, I believe that’s how it goes.
Whenever I fry anything I use my cast iron. If you haven’t purchased a cast iron yet, do so immediately (or beg your mother, sister, significant other to buy you one for that obscure holiday that is coming up). Cast iron is perfect for smaller items like fillets of fish.
Start off by dredging your fish in a little flour. You can use just about any fish you like. We used cod because we like the big flakes of fish meat you get when it’s cooked.
Dip your dredged fish in a little egg wash then coat with crushed potato chips. The egg wash will help the crumbs stick to your fish.
Line your cast iron with enough oil to come up to the sides of your fish. Heat your oil to a medium heat and test it with a potato chip crumb. If your crumb bubbles and sizzles, you are ready to put your fish in. Allow your fish to cook for at least two minutes on one side and carefully flip it over. You want your fish to be sizzling but not so much that it scorches your breading.
Perfection! Now, thinner pieces of fish will take about 2 minutes per side. If you have thicker pieces of fish you should lower your temperature and fry for a couple more minutes on each side. Remember that each fillet is different and it will need to be treated just as tenderly. Not all cod pieces are the same size or thickness!
Remove your fish once it is cooked and allow it to drain on a paper towel. Drizzle a little fresh lemon juice on your fish as it cools.
2 pounds of fish fillets, cut in half if they are long
Tartar sauce or malt vinegar for serving, optional
Preheat your cast iron skillet(preferred), deep pan or pot to a medium heat. Pour your oil into your pan or pot. You want to use enough oil to come up to the sides of your fish -- about halfway up the sides.
Place the flour in a shallow bowl with the pepper and paprika, to taste. Beat the eggs in a separate shallow bowl and add a splash of water. Crush four or five handfuls of potato chips in a large bowl. Keep the bag of chips handy because you will probably need more.
Dredge your fish in the flour, covering the fillet completely, then dip the fish in the egg wash to coat and allow the excess to run off. Place your fish into the potato chip bowl and firmly press the chip crumbs into the fish on all sides. Set aside and repeat with the other pieces of fish.
Drop a potato chip crumb into your hot oil. If the potato chip is sizzling, your oil is ready. If your chip seems to be hissing and popping a lot, your oil is probably too hot and you should lower the temperature, remove the pan from the heat and allow the oil to cool for a few minutes before placing your pan back on the heat.
Once your oil is ready, carefully place your fish pieces in the oil and leave them for two minutes. When they are golden brown on the bottom (remember each piece of fish will cook differently depending on the type and size), carefully flip it over and cook for another two minutes. Note: If you are using thick pieces of fish, you'll want to lower the temperature a smidgen and let the fish cook for four minutes before flipping.
Once your fish fillets are a beautiful golden brown on each side, remove them with a slotted spatula and place them on a paper towel. Spritz a bit of lemon juice on each fillet as they cool for a minute or two. Serve with your choice of sauce and enjoy!