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Raisin Glaze barbecue sauce water cranberries raisins rum lemon juice kale collard greens salt Hushpuppies white cornmeal flour baking powder salt eggs beer yellow onions cornmeal catfish fillets salt white cornmeal
Viewed: 48 - Published at: 8 years agoIngredients
- Rum Raisin Glaze
- 1 cup KRAFT Original Barbecue Sauce
- 1 cup water
- 6 Tbsp. dried cranberries
- 6 Tbsp. raisins
- 1/4 cup rum
- 1/4 cup fresh lemon juice
- 1 Tbsp. TAPATIO Hot Sauce
- Greens
- 2 qt. kale, stemmed, blanched
- 2 qt. collard greens, stemmed, blanched
- 2 tsp. salt
- Hushpuppies
- 1 qt. white cornmeal
- 1 cup all-purpose flour
- 2 Tbsp. CALUMET Baking Powder
- 1/2 tsp. salt
- 4 each eggs, beaten
- 3 cups beer
- 2 cups yellow onions, minced
- Cornmeal-Dusted Catfish
- 16 pieces skinless catfish fillets (5 oz. each), cut in half lengthwise
- 2 tsp. salt
- 1 cup white cornmeal
Method
- Rum Raisin Glaze: Combine ingredients in saucepan.
- Simmer, covered, 15 min.
- ; remove from heat.
- Let stand, covered, 15 min.
- Puree in blender, adding additional water to achieve desired consistency.
- Greens: Combine ingredients.
- Set aside.
- Hushpuppies: Combine cornmeal, flour, baking powder and salt in bowl.
- Whisk eggs, beer and onions in separate bowl; add to dry ingredients.
- Fold in with rubber spatula.
- Drop teaspoonfuls of mixture into 350 degrees F deep fryer.
- Cook 2 to 2-1/2 min.
- or until golden brown.
- Remove and drain on paper towels.
- Keep warm.
- Cornmeal-Dusted Catfish: Moisten fish pieces with water, season with salt, then toss in cornmeal.
- Fry fish, in batches, in 350 degrees F deep fryer 3 to 4 min.
- or until golden brown and cooked through.
- Remove and drain on paper towels.
- Brush each piece of fish with 1 Tbsp.
- Glaze.
- Serve 2 pieces of fish with 4 hushpuppies and 1 cup warmed Greens.
