There is almost no party that I love to host more than a fish fry.
My husband really loves to fish and usually I try to be a good, healthy cook and grill it or bake it,
but every so often you really need a good piece of fried fish.
There's nothing like it.
This time we were very fortunate that we had a ton of white perch--so good and mild,
catfish, and shrimp.
We also made fries and hushpuppies
and served all of this with creole tartar sauce and homemade spicy cocktail sauce.
Add a few cocktails and some ice cold beer, and you have
the perfect party!!
I didn't do anything particularly special to the fish or shrimp.
I used Louisiana Fish Fry, cajun and lemon seasonings.
You just about can't get much better.
What I did make especially for this party were some delicious hushpuppies ( I got this recipe from my friend Greg a few years ago and they are so delicious) and creole tartar sauce, and will share with you today.
1/2 to 2/3 can of cream style corn
3/4 cup self-rising flour
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
few drops of Tobasco
2 green onions, chopped
1 jalapeño pepper, minced
Heat oil to 375 degrees. Combine all ingredients and drop by tablespoonfuls into the hot grease. Fry until they are golden brown. Make sure to flip them at least once.
Creole Tartar Sauce
1 cup mayonnaise
1 teaspoon creole mustard
1 tablespoon green onion, chopped
1 tablespoon parsley, chopped
1 teaspoon garlic, minced
2 tablespoons capers
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
few shakes of Tobasco
Combine all ingredients in a bowl and chill for at least 1 hour prior to serving.