Hushpuppy-Coated Fish and Beer Battered Chips Bucket

Menu Part: 
Cuisine Type: 

A pub classic with a contemporary twist. This one is made for crunch-lovers everywhere.


4 oz. Tavern Traditions Beer Battered Platter Fries® (#45R)
½ oz. Malt Vinegar
Pinch Salt
5 ea. Hushpuppy-Coated Cod Filets (see coating recipe)
1 c. Flour (for dredging)
2 oz. Spicy Ketchup (for dipping; see recipe)


  1. Prepare fries according to package directions.
  2. Prepare the spicy ketchup dipping sauce in advance. Refrigerate.
  3. Prepare the hushpuppy coating according to recipe. Set aside.
  4. Pat cod filets dry with paper towel, and dredge in the flour. Shake off excess flour.
  5. Dip floured fish into the hushpuppy coating.
  6. Fry fish at 350oF for approx. 5 minutes or until fully cooked.


  • Toss the fries with the vinegar, and sprinkle with the salt.
  • Serve together in a bucket, with the ketchup on the side.


Hushpuppy Coating:

1 c. Seasoned Flour
1 c. Cornmeal, stone ground
2 ea. Eggs
1 tsp. Onion Powder
1 tsp. Garlic Powder
1½ c. Milk
1 tsp. Salt
1½ tsp. Black Pepper


To Prepare:

  1. In a large bowl, combine dry ingredients.
  2. In a second, medium bowl, combine eggs and milk; whisk until well combined.
  3. Make a well in the center of the dry ingredients and pour in egg mixture, whisking until well combined.

Spicy Ketchup for Dipping:

1 c. Ketchup
1 tsp. Horseradish
2 T. Tabasco


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