So I was at the grocery store a few weeks ago and they were sampling Andy’s Fish Breading on Swahi. Swahi is a Vietnamese catfish. I think it’s Vietnamese anyway. It’s a very cheap white fish that has a spicy bite to it. I don’t like regular catfish because I think it just tastes dirty. This on the other hand doesn’t and when made right it tastes very good. My husband loves to beer batter it, but I tried the sample at grocery in the breading and I liked it so much better. I believe it’s called country style. It’s very similar to what my grandmother used to order at Captain D’s when I was younger. After reading the ingredients in Andy’s Fish Breading and tasting I figured it would be so simple to make my own. Since I’m very ill I had my husband make it for me last night. Here’s the recipe minus the MSG:
3 parts cornmeal to 1 parts flour
1/2 tbs garlic powder
1 tsp paprika
1 tsp pepper
1/2 tspseasoned salt
1/2 tsp nutmeg
1/2 tsp ginger
All the ingredients are based on how much fish or shrimp you need to batter. These are all rough estimates of what was used in the batter. No wet ingredients are involved at all.
Mix together. Heat up enough oil to cover the bottom of a frying pan. Dredge or shake the fish in the batter. Fry until flaky.
Take the leftover batter and add some sugar, a little more flour, and milk. Buttermilk is the best, but regular or evaporated milk will do in a pinch. Don’t forget to add water to the evaporated milk. Mix the leftover until it’s a thick batter. Then spoon it into the hot oil to make hush puppies. They really come out more flat than round, but they are delicious. It’s also a great way to use the rest of the batter. They are a sweet and savory delicious hushpuppy.