Baked Hushpuppy & Fish Cornbread

Recipes / Baked Hushpuppy & Fish Cornbread



Don’t let the name of this recipe fool you – with the complex and delicious mashup of rich flavors, we couldn’t keep quiet about 2020 Recipe Royalty Winner Lisa’s Baked Hushpuppy and Fish Cornbread if we tried. Let’s be honest, it’s a challenge for us to keep quiet about pretty much anything, especially a recipe with as many homemade Louisiana flavors as this one.


  • 4 - 7.5 oz packages of Louisiana Fish Fry Hushpuppy Batter Mix
  • 3 tsp. of Louisiana Fish Fry Products Cajun Seasoning, divided
  • 1 cup of Louisiana Fish Fry Products Seasoned Fish Fry Coating Mix
  • 1 cup of Louisiana Fish Fry Products Remoulade Sauce
  • 1/4 cup of Louisiana Fish Fry Products Cocktail Sauce
  • 1 cup vegetable oil
  • Approx. 1 stick of butter
  • 3 cups half and half
  • 1 tube frozen sweet corn
  • 1/2 cup of pickled jalapeños
  • 1/4 cup green onions or chives, sliced
  • 2 cups cheddar cheese, shredded
  • 1/2 cup parsley, chopped fine
  • 4 medium-large catfish filets, sliced in strips
  • 1 Tbsp. paprika
  • 1/2 cup sweet pepper jelly
  • 4 medium potatoes
  • 1 cup of pickled green tomatoes
  • 1/3 cup dill pickle relish
  • black pepper, to taste


    Heat oven to 425 degrees. Place 1 cup of oil in cast iron skillet and set aside with butter. Mix together hushpuppy, half and half, corn, jalapenos, onions, cheese, parsley, and Louisiana Fish Fry Cajun Seasoning until combined well. Place skillet in oven and heat oil for 7 to 8 minutes. Add butter and allow to melt before pouring a small amount of grease in cornbread mixture and then adding all the mixture to skillet. Place the fish fry mix in shallow bowl and dredge catfish. Sprinkle with paprika and creole seasoning. Take the pieces of catfish and place in a spiral leaving small areas of cornbread peeking through. Add the remainder of the fish to the center in a single line. Place in oven. Next, prepare the pepper jelly by combining remoulade, pickles, cocktail sauce and seasonings in a bowl. Place the bowl in refrigerator to cool. Using a spiralizer, form potato strings into “curly Q’s”. Heat oil and place the potatoes in, small batches at a time. Once fried potato curls come out, season them to taste and set aside. After 15 to 20 minutes, take out the cornbread. Using a silicone brush, paint the top of the cornbread parts with the pepper jelly (try to only paint the cornbread parts and leave the fish unpainted). Next, top cornbread with mounds of curled potato strings in the center. Slice into large chunks and serve with the potato topping and a large dollop of pepper jelly sauce. Enjoy!


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