Fried Fish and Hush Puppies

[christinew]

I know this is not a cookling light recipe and I should be banned, BUT...anyone have a super recipe for battered-fried fish and hush puppies?? Or have any experience frying flounder?

Thank you much!
Christine

[christinew]

Lorilie! Thanks for the recipe. I tried another last night and failed miserably http://www.cookinglight.com/bbs/frown.gif
I will try your method next time. We cooked our so long in our deep fryer that they probably could be used as weapons!

[christinew]

Originally posted by MrsReber:
Christine, I don't have a recipe for you, but I am interested in the hush puppies, too! I remember getting them at Arthur Treacher's when I was little. I don't know if anyone remembers that place- a fish and chips chain. They went out of business a long time ago. Not big on the fish, but I sure loved the hush puppies!I will search at home to see if I can find anything. I was hoping someone else might post a recipe, but no such luck so far!

I too remember Arthur Treacher's http://www.cookinglight.com/bbs/biggrin.gif !!
I think the recipe that Lorilei posted will be much better than the one I tried and failed at last night. http://www.cookinglight.com/bbs/smile.gif

[lorilei]

OK, I don't mean to be ms. post-omatic, but I just found my grandmother's fried flounder recipe... it's a bit vague, but looks easy enough to do.

FRIED FLOUNDER

Rinse 1 1/2-2 lbs. cleaned flounder, pat dry, salt, sprinkle with lemon juice, and let stand in refrigerator for 1 hour. Sprinkle with fish seasoning, dredge in flour, and fry in 5 or more Tablespoons hot oil until golden on both sides, then reduce heat and cook until tender. After browning, transfer fish to a greased baking pan and baked in 350 degree Fahrenheit oven 10-15 minutes.

[christinew]

Dear Ms. Post-Omatic http://www.cookinglight.com/bbs/tongue.gif,
I am glad for the flouder recipe. I will tuck it away in a safe place! Grandma recipe's are always keepers anyway!

Many Thanks,
Christine http://www.cookinglight.com/bbs/smile.gif

[christinew]

Dear Ms. Post-Omatic http://www.cookinglight.com/bbs/tongue.gif,
I am glad for the flouder recipe. I will tuck it away in a safe place! Grandma recipe's are always keepers anyway!

Many Thanks,
Christine http://www.cookinglight.com/bbs/smile.gif

[Deanna]

Well, how about that! Nobody has a tried & true hushpuppy recipe? I DO! I DO! This is from "Chef Paul Prudhomme's Louisiana Kitchen" (one of my most-used cookbooks!)

Hushpuppies
Makes about 30 hushpuppies

1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup corn flour (see NOTE)
1 Tablespoon baking powder
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon white pepper
1/8 teaspoon dried oregano leaves
1/4 cup very finely chopped green onions (tops only)
1 1/2 teaspoons minced garlic
2 eggs, beaten
1 cup milk
2 tablespoons pork lard, unsalted butter, vegetable oil, chicken fat or bacon drippings
Vegetable oil for deep frying

NOTE: Corn flour is available at health food stores.

Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well.

In a small saucepan bring the milk and lard (or other fat) to a boil; remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour.

In a large skillet or deep fryer, heat 4 inches of oil to 350°. Drop the batter by tablespoonfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side. Drain on paper towels.

[christinew]

Deanna,
That looks wonderful. I can't wait to try my hand at hush puppies again now. Hopefully I won't overcook them again. The were like hard little stream rocks on our plates. Very sad. http://www.cookinglight.com/bbs/frown.gif

[Deanna]

It's so easy to over-fry! Do you use a deep-fat thermometer to check the oil temp? Good idea! If the oil is not hot enough, it will be absorbed into the food. If too hot, of course it will burn.

Hope these turn out great for you, I think they are delish!

[MrsReber]

Christine, I don't have a recipe for you, but I am interested in the hush puppies, too! I remember getting them at Arthur Treacher's when I was little. I don't know if anyone remembers that place- a fish and chips chain. They went out of business a long time ago. Not big on the fish, but I sure loved the hush puppies!I will search at home to see if I can find anything. I was hoping someone else might post a recipe, but no such luck so far!

[lorilei]

oh... hush puppies!
The last time I had GOOD hush puppies was almost 10 years ago when I went on a trip to Florida. If someone had a good recipe -- I would kill for hush puppies http://www.cookinglight.com/bbs/smile.gif

(not literally, of course http://www.cookinglight.com/bbs/wink.gif)

I have not tried this recipe, but it looks good to me!

PIPING HOT HUSH PUPPIES

Ingredients:
2 cups yellow corn meal
1 cup plain flour
2 eggs
1 cup buttermilk (you can also use plain milk in a pinch, but nothing compares to buttermilk)
3/4 teaspoon seasoned salt.
1/2 teaspoon ground pepper blend
1 teaspoon baking powder
2/3 teaspoon baking soda
1/8 cup bacon grease. (This is a big key to
the flavor. In a pinch you can use other types of cooking oil, but bacon is my favorite)

You also need some type of cooking oil to deep fry these in. I usually use Crisco oil although peanut oil and some of the lower fat oils work well too.

Mix all of the dry ingredients in a bowl. Add your eggs, oil, and buttermilk. Stir it all up until the flavors are thoroughly blended.

Turn your cooker on medium-high heat. When it's hot you can drop your hush puppies in using a table spoon. Allow them to brown on all sides.

They should begin floating when done, but if they don't, don't overcook them.

Serve as a side dish with just about any meal.

You might also want to try adding yellow corn to your hush puppies and a touch of sugar. If you want to give this a try, precook the corn, but don't overcook it. Use 3/4 cups in the recipe above. On top of that add 2 tablespoons of white sugar.

You can store this mixture in the refrigerator for a day or so if you are only cooking for a smaller group. Before cooking let it reach near room temperature.

[This message has been edited by lorilei (edited 07-28-2000).]