Deep-fried cornbread balls filled with buttery cod get an extra kick of flavor from savory, spicy peach jam.

Cod-Stuffed Hush Puppies with Savory Peach Jam

Melt butter in a medium saucepan over medium heat. Add onion; cook for 15 minutes over medium-low heat or until very tender, stirring frequently.

Stir in preserves, barbeque sauce and cayenne pepper. Cook for 1 minute or until bubbly, stirring frequently. Cool jam to room temperature.

Heat oil to 350 degrees in a deep-fat fryer or large heavy saucepan suitable for deep-fat frying. Follow manufacturer’s instructions for quantity of oil in deep-fat fryer. For heavy saucepan, use at least 1-1/2 in. of oil.

Pat cod fillets dry with paper towels. Chop into 1/4 in. pieces. Combine hush puppy mix, water, cheese, bacon, 1 finely chopped jalapeño pepper and cod in a medium bowl until combined.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

Drop batter into hot oil using a 1 Tbsp. rounded metal scoop. Fry in batches of 6 to 8 for 3 to 3-1/2 minutes or until golden and cooked through, turning once. Drain on paper towels.

To serve, transfer to a paper-lined basket or bowl. Garnish with additional jalapeño pepper, if desired. Serve with peach jam.

Nutrition facts cannot be accurately calculated for fried foods.