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Arby's (Hush Puppy) Fish Strips
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Arby's (Hush Puppy) Fish Strips

Arby's (Hush Puppy) Fish Strips

Ingredients

  • 3/4 cup cornmeal, plus 1/4 cup for dredging
  • 1/2 cup flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • Kosher salt and coarse ground black pepper
  • 1 egg
  • 1/4 cup grated yellow onion
  • 1/2 cup milk
  • 1 pound fresh cod, cut into 2 ounce pieces
  • 1 cup all purpose flour for dredging
  • 1 tsp Creole seasoning (optional)
  • Oil for frying
    Tartar Sauce
  • 3/4 cup Greek yogurt
  • 1 1/2 tablespoons chopped fresh dill
  • 3 tablespoons finely diced dill pickle
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice

Directions

  1. Combine 3/4 cup cornmeal, flour, sugar, baking powder and a good pinch of salt & pepper in a medium bowl - mix well
  2. In a separate bowl, beat the egg and mix in the onion and milk, then pour that into the dry mixture and stir well to combine - set aside 10 minutes
  3. Make the tartar sauce - put all ingredients in a medium and mix well - refrigerate
  4. Heat oil to approximately 375 degrees
  5. Put the flour, 1/4 cup cornmeal, Creole seasoning (optional) and a good couple pinches salt & pepper on a large plate, and mix well
  6. Coat both sides of the fish in the flour mixture, then dip into the batter and gently lower into the hot oil - gently
  7. Cook until golden brown & crispy, about 4-5 minutes - then remove to a rack to drain
  8. Serve with the tartar sauce
Arby's (Hush Puppy) Fish Strips

Arby's (Hush Puppy) Fish Strips

Ingredients

  • 3/4 cup cornmeal, plus 1/4 cup for dredging
  • 1/2 cup flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • Kosher salt and coarse ground black pepper
  • 1 egg
  • 1/4 cup grated yellow onion
  • 1/2 cup milk
  • 1 pound fresh cod, cut into 2 ounce pieces
  • 1 cup all purpose flour for dredging
  • 1 tsp Creole seasoning (optional)
  • Oil for frying
    Tartar Sauce
  • 3/4 cup Greek yogurt
  • 1 1/2 tablespoons chopped fresh dill
  • 3 tablespoons finely diced dill pickle
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice

Directions

  1. Combine 3/4 cup cornmeal, flour, sugar, baking powder and a good pinch of salt & pepper in a medium bowl - mix well
  2. In a separate bowl, beat the egg and mix in the onion and milk, then pour that into the dry mixture and stir well to combine - set aside 10 minutes
  3. Make the tartar sauce - put all ingredients in a medium and mix well - refrigerate
  4. Heat oil to approximately 375 degrees
  5. Put the flour, 1/4 cup cornmeal, Creole seasoning (optional) and a good couple pinches salt & pepper on a large plate, and mix well
  6. Coat both sides of the fish in the flour mixture, then dip into the batter and gently lower into the hot oil - gently
  7. Cook until golden brown & crispy, about 4-5 minutes - then remove to a rack to drain
  8. Serve with the tartar sauce