Last weekend, Roger’s 7′ Galley was the perfect setup for a fish fry! They had two fryers
going, fish fillets in a colander, cornmeal in a bowl, and a commercial sized baking tray set on the upper tier to hold the freshly-fried fish fillets (say that five times fast!). It was too easy! A fish fry can be extremely messy, but with the Galley everything is in one central location and makes for easy clean up. After frying the fish and hush puppies, the Galley was set up as a delicious buffet. The recipe for the hush puppies is listed below!
- 1 cup medium ground yellow cornmeal
- 1 cup all-purpose flour
- 2-3 tablespoons sugar
- 1 tablespoon baking soda
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 3 large eggs, lightly beaten
- 3/4 cup buttermilk
- 4 scallions, finely chopped
- 1/2 small sweet onion finely minced
- 1/2 jalapeno chili pepper finely minced
- 1 tablespoon vegetable oil, plus more for frying
In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the buttermilk, scallions, sweet onion, jalapeno and the 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour. In a medium saucepan, heat 2 inches of oil to 325°. Set a large rack over a baking sheet. Drop 6 rounded tablespoons of batter at a time into the hot oil and fry, turning once, until the hush puppies are browned and crisp, about 2 minutes. Using a slotted spoon, transfer the hush puppies to the rack to drain.
Make Ahead: The hush puppy batter can be refrigerated for up to 1 day.