Baked Hushpuppy & Fish Cornbread

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!