Arkansas PBS > Programs > Cooking on the Wild Side > s06 > Cooking on the Wild Side June 2017

Cooking on the Wild Side June 2017

Phyl's Hush Puppies

  • 1 ½ cups stone ground corn meal
  • ½ cup flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 Tbsp sugar
  • 1 tsp. salt
  • 1 cup cheese
  • 1 small can of corn
  • 1 Tbsp jalapeno pepper
  • ½ cup onion
  • 1 egg
  • ½ cup buttermilk

Mix corn meal, flour, baking powder, baking soda, sugar and salt. Add cheese and mix well. Add corn, jalapeno pepper, onion and mix well. Add egg and buttermilk. Cook in hot oil till brown.

Hillbilly Fish and Chips

  • Fish fillets
  • Herbs
  • 1 bag potato chips, crushed
  • 4 Tbsp butter
  • Paprika
  • Parmesan cheese

Melt butter in a baking dish. Roll fillets in melted butter. Sprinkle with herbs. Roll in crushed potato chips. Place in baking pan; sprinkle with extra chips, parmesan cheese and paprika. Cook for 20 minutes in a 350° oven or microwave on High for 8 to 10 minutes.

Dishwasher Trout

  • 2 whole or 6 trout fillets
  • ½ lb. mushrooms, sliced
  • ¼ c. margarine
  • 1 onion, finely chopped
  • Hot sauce
  • ½ c. chopped parsley
  • Paprika
  • Salt and pepper
  • ½ c. dry wine

Place fish in a large piece of heavy aluminum foil. Add onion, mushrooms, parsley and wine. Wrap tight to waterproof. Place on top rack of dishwasher. Turn dishwasher on full cycle. When cycle is complete, fish will be cooked. Remove from dishwasher and open foil. Dot fish with butter and sprinkle seasonings. Place under broiler until lightly browned.

Mustard Fried Catfish

  • 6 catfish fillets, cut into 1-inch strips
  • Vegetable oil
  • ½ c. prepared yellow mustard
  • 1 large egg, beaten
  • 1 tsp. hot sauce
  • ½ c. corn meal
  • ¼ c. flour
  • ¼ c. Italian seasoned bread crumbs
  • ¼ tsp. garlic powder
  • ¼ tsp. paprika
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 large onion, sliced

In a medium bowl, combine mustard, egg and Tabasco sauce. In another bowl, combine all remaining ingredients, except onion. Place fish in a large baking dish. Pour mustard mixture over fish. Coat with corn meal mixture. Gently place fish 2 or 3 at a time in the preheated oil. Add sliced onion, a few at a time. Fry until golden brown and crisp, about 5 to 6 minutes on each side, turning once. Drain on paper towel.

Blackened Trout

Spice mix:
  • 4 Tbsp paprika
  • 3 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 Tbsp salt
  • 2 Tbsp thyme
  • 1½ Tbsp cayenne pepper
  • 1½ Tbsp black pepper

Mix and store in an airtight container.

Other ingredients:
  • Trout fillets
  • 4 Tbsp butter

Melt butter and set aside. Coat fish fillets with spice mix. Spray heavy cast iron skillet with vegetable spray. Place skillet on medium-high heat and heat until hot. Add 2 tablespoons of melted butter to skillet and place fillets on butter. Cook about 2 to 3 minutes on each side or until done and flaky. Remove to platter and repeat process until all fish are cooked.