- Combine the vegetables. Add the shredded cabbage and carrots to a large bowl. Make sure the pieces are evenly sized so the dressing coats them consistently.
- Add the dressing. Pour in your preferred coleslaw dressing and mix gently until every shred is coated. Let the slaw chill briefly to allow the flavors to blend and the vegetables to soften just enough while still staying crisp.
Hush Puppies
- Prepare the batter. Make your hush puppy batter according to your preferred consistency. It should be thick enough to hold shape when dropped but soft enough to create a tender interior once fried.
- Fry the hush puppies. Drop small, even scoops of batter into hot oil. They should sizzle immediately and float as they fry. Turn them as needed so all sides turn a deep golden brown. The centers should be fully cooked, moist, and fluffy when opened.
Serving and Enjoying
Serve the fried crappie and shrimp hot and crisp, straight from the fryer, alongside chilled coleslaw and warm hush puppies. The contrast of textures — crunchy seafood, creamy slaw, and tender hush puppies — makes this fresh-caught supper especially satisfying. Enjoy it while everything is at its peak: fish flaky, shrimp tender, slaw refreshing, and hush puppies still warm enough to steam when broken open.
See more on the next page
Advertisement
