Father's Day Feast: Hush Puppies, Deep-Fried Walleye Recipes

Bill Deloney stopped by Sunrise 7 Friday morning to give share his recipes for hush puppies and fried walleye.

Click the video above for the tutorial.

Fish Fry Recipe:


2 Cups of Zatarain's Seasoned Fish-Fri
1 1/2 Cups of All Purpose Flour
1/4 Cup of Morton's Season All
Fish of Choice cut into 2 to 3 inch strips
Enough Peanut Oil for your fish fryer

Heat your oil to 375 degrees.

Cut your fish into 2 to 3 inch strips and place in ice cold water.
In a Fish Batterer, place the dry ingredients and mix well. Once your oil is 375 degrees, light drain your fish strips and load the Fish Batterer. Place the lid on the Batterer and shake well for 30 seconds to one minute. Gently place the fish in the oil. Once the oil has stopped erupting and the fish is floating on top; allow the fish to cook for 3 to 4 minutes longer. Remove the fish and drain on paper towels. The fish is ready to eat.

Hushpuppies recipe:


2 Cups of Zatarain's Seasoned Fish-Fri
1 Cup of Yellow Corn Meal
1 Cup of All Purpose Flour
1 Teaspoon of Baking Powder
2 Teaspoons of Morton's Season All based on your taste.
2 Cups of finely diced Vadalia Onion
2 Cups of finely diced Bacon
2 Cups of Buttermilk
4 Large Eggs
Peanut Oil used to fry the fish.

Mix the dry ingredients into a large bowl; then add the onions and bacon. Slightly beat the eggs. In a small bowl, mix the buttermilk and the eggs together. Add the liquid mixture to the large bowl.

With the Peanut Oil still at 375 degrees, take a teaspoon and drop a spoonful gently into the oil. Between each dropping of the Hushpuppy mix; dip the spoon into a glass of water [suggestion from Paula Dean].

Drop enough Hushpuppies to fill the fryer's surface. Cook until golden brown on all sides of the Hushpuppy.

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