Monday, March 19, 2012

Hush puppies

If you fix catfish, hush puppies, and slaw are a must! When my boys were younger, Dale would eat us out of house and home when it came to fish and shrimp. Andrew hated all things seafood. If you asked him what his favorite seafood was, he'd say hush puppies. When you are frying catfish, fix the hush puppies first. Why? The fish tastes better hot and hush puppies are just fine if they're a little cooler.

For 1 dozen hushpuppies: In a 4 cup measuring cup add 1 cup self-rising cornmeal, 1 tbsp. flour, 1 cup chopped onion. 1 egg and enough beer to create a fairly stiff batter (about 1/2 can). Pour in a little beer at a time until you get your consistency right. 
Preheat black cast iron pot of oil filled no more than 1/2 full to 350 degrees. Using an ice cream scoop with the little squeeze handle, carefully drop batter into pot.

Keep your oil steady at 350 degrees. Overloading will drop the temperature.

Using a slotted spoon, roll hush puppies as they cook so they brown evenly.

When they reach a nice golden color, remove to a paper towel lined platter.


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