Jalapeño Hush Puppies

Posted on Jun 24, 2014


Largemouth Bass — Keith BartlettGrillax.com ProStaffers tested the FireDisc Grill and the ThermoWorks Thermapen while creating their rendition of Southern Fried Largemouth Bass with Spicy Hush Puppies on location at the Armadillo Ranch in central Mississippi. Both products performed well while creating this Southern staple.

The heavy-duty FireDisc boasts a 22-inch cooking disc, and stands 3-feet in height after a quick setup. With the added FireDisc Power Orifice, the mini propane cylinder is capable of bringing peanut oil to 350 degrees in just minutes. The handy Thermapen from Thermaworks quickly gave us a reading of the oil temperature, letting us know when it was time to fry.

Here are both recipes we used in the video. They both fit well with the FireDisc and should be added to any disc-users arsenal.

Ingredients

  • 1 cup cornmeal
  • 1/2 cup King Arthur Unbleached Self-Rising Flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1/2 cup diced onion
  • 1 tablespoon diced jalapeno pepper
  • Oil for deep-fat frying

Directions

In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt. Combine the egg, milk, onion and jalapeño; stir into dry ingredients just until moistened. In the Fire Disc, heat oil to 375 degrees. Drop batter by spoon into oil. Dip your spoon in water after dropping to have the puppies fall into the oil easily. Fry for 2 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve warm.

 

Developed exclusively for FireDisc Grills from Grillax Nation.