HUSH PUPPIES:
Heat oil to 350\
Hush Puppies:
Combine onion, buttermilk, 1 egg and jalapeno. Combine 1 1/2 cups cornmeal, the sugar, baking powder, soda and 3/4 teaspoon salt and 1/4 teaspoon pepper.
Stir wet ingredients into dry.
Shape dough into 1-inch balls.
When oil is at 350\u00b0 add hush puppies.
Fry until golden brown.
Clean and skin catfish, then cut into thick slices.
Dip slices into crackers or cornmeal, then into a mixture of egg and milk and again into the crumbs or meal.
The traditional Southern fat is lard, but vegetable oil may be used, if preferred.
The fat must be very hot.
Put the coated fish into a frying basket, immerse in the fat and cook until golden brown (do not crowd the fish, the kettle should be large and roomy).
Serve at once with Hush Puppies fried in the same fat as the fish.
Combine cornmeal, salt and pepper.
Stir in the onion, jalapeno pepper and buttermilk just until combined.
Let stand for a few minutes to thicken.
Drop hush puppies, using two spoons, a few at a time, into the hot (365\u00b0) oil.
Fry for 3 to 4 minutes or until golden, turning once.
Drain on paper towels.
Serve hush puppies warm with catfish.
Makes 4 servings.
Drain
liquid off catfish and mash well.
Add remaining ingredients
and
mix well.
May have to add liquid, such as 1 tablespoon\tbuttermilk
to make mixture easier to drop in oil. Have oil
very hot; fry until brown like hush puppies.
Always serve very\thot
with
your
choice
of
catsup, shrimp dip or tartar sauce.
Makes a large amount.
Wash the catfish fillets in cold water and
ieces you want the hugh puppies to be and form them
few seconds until the Hush Puppy releases from the spoon
Heat oil in a 10 inch cast iron skillet to 350\u00b0F.
Combine all (DRY) ingredients in a large bowl.
Dip cat fish in cold water, then coat with Dry mix.
Place Cat fish in hot oil carefully not to burn your self, (do not over crowd fish).
Fry till golden brown (about 5 to 10 minutes), remove to drain on paper towels.
Serve with TarTar sauce and lemon wedges on the side.
Suggested side dishes, Fried Potatoes& Onions,and Golden Hominy and Hush Puppies.
s golden brown, turning the hush puppies to cook evenly, 6 to
Combine corn meal and seasonings.
Roll fish in seasoned meal. Shake off excess meal and place in a single layer in hot oil in a 12-inch frypan.
Fry at moderate heat until well browned, turning to brown both sides, about 4 minutes on each side.
Remove from pan with a slotted spatula and drain on paper towel. Garnish with lemon wedges and serve with slaw and corn bread or hush puppies. Serves 6.
Mix flour, cornmeal, salt and pepper.
Dip fillets into milk, then dredge in flour mixture.
Pour corn oil in a heavy, 3-quart saucepan, filling no more than 1/3 full.
Heat to 375\u00b0.
Fry fillets 1 1/2 minutes on each side.
Drain on paper towels and serve with hush puppies and cole slaw.
Cut dressed and skinned fish into slices about 1-inch thick. Have a deep fat fryer with fat deep enough to completely cover fish, hot and waiting.
Pepper and salt the fish; dip in undiluted evaporated milk. Roll in cracker crumbs or cornmeal and drop into hot fat.
When golden brown, drain and serve hot with lemon juice and hush puppies.
Combine all the ingredients in a large bowl.
Shape into small balls and deep fry until golden brown and crusty on the outside. Makes 35 to 50 hush puppies.
In a large pot, brown fatback; remove and drain.
Add onions and potatoes and cook until tender.
Add tomatoes, catsup and drained fatback and cook for 10 minutes.
Add fish and cook for 45 minutes to 1 hour, uncovered, and on low heat.
Add all remaining ingredients.
Salt and pepper to taste.
Serve over rice or with hush puppies.
Serves 5 to 7.
Mix together flour, cornmeal, salt and pepper.
Dip fillets into milk, then dredge in flour and cornmeal mixture.
Pour corn oil into a heavy 3-quart saucepan or deep fryer, filling no more than 1/3 full.
Heat over medium heat to 375\u00b0.
Fry one layer of fish at a time, turning once, for about 1 1/2 minutes on each side.
Drain on paper towels and serve with hush puppies and coleslaw.
Use the whole fish or pieces of fish.
Heat fat to 370\u00b0.
Beat eggs lightly.
Dip the fish into beaten eggs, then roll in cornmeal.
Fry for 3 to 5 minutes.
Drain and season.
Serve with hush puppies.
Combine meal, baking powder, sugar and salt.
Add slowly to 2 1/2 cups boiling water, stirring briskly on low heat until stiff, about 5 minutes.
As soon as mixture is smooth, remove from heat. Stir in butter; cool.
Form into finger shaped rolls.
Fry in 2-inches hot fat at 375\u00b0 until golden brown.
Drain on absorbent paper.
Yield:
About 3 dozen hush puppies.
Mix dry ingredients.
Add onion, buttermilk and eggs.
Stir in squash.
Drop by teaspoon into hot, deep fat.
This makes a lot of hush puppies.
The recipe would be easy to halve.
Mix dry ingredients.
Add onion, cheese, egg and milk.
Drop into hot cooking oil from a spoon.
The hush puppies will float on top when done.
Serve with fried fish.
This recipe is about 60 years old.
Serves 8 to 10.