Recipe: Walleye, hush puppies and cream corn - Cleveland 19 News Cleveland, OH

Recipe: Walleye, hush puppies and cream corn

Seared walleye with cream corn and hush puppies 

(4 Serving) 

Walleye 

2 lbs Walleye fillet, skin on, cut into 4oz pieces 

2oz Blended oil 

3 T Butter 

Salt and pepper 

Heat oil in 10” sautee pan. Sear walleye fillets skin side down for about 2-4 minutes depending on thickness of fillets. Turn fillets to flesh side and finish in oven for 2-4 minutes. Remove from oven, add butter and baste fish. 

Creamed Corn 

1tsp chopped shallots 

1tsp minced garlic 

1 diced red pepper 

1/4lb smoked kielbasa 

2c heavy cream 

1c Corn stock (cobs simmered in water for 1hr, then strained) 

1 tsp fresh thyme 

2cups fresh corn 

Salt and pepper 

Heat oil in a medium sauce pan. “Sweat” shallots for 2 minutes on medium heat and add garlic, continue to another minute. Add Kielbasa, corn stock, fresh thyme and heavy cream, simmer. Allow about 10 minutes to simmer and reduce. Add red peppers and corn. Let simmer another 2-3 minutes to desired thickness. Salt and pepper to taste throughout the process. 

Hush Puppies 

3 cups fresh corn 

1 1/2 cups  cornmeal 

1/2 cup All purpose flour 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

½ cup granulated sugar 

1 cup buttermilk 

1 egg, lightly beaten 

Mix all dry ingredients together in a bowl.  Add wet ingredients, and mix thoroughly.  Let sit for three to four minutes before frying 

You will need a pot with at least two inches of oil to fry in, at 300 degrees. Drop about only six at one time, and Let fry on one side for about one minute and then flip them over and let fry for one more minute.  The cooking process will continue once removed onto a towel lined plate. 

Best if you use a small ice cream scoop, or two spoons to make balls to drop in.  

Yields about 30-35

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