Catfish Parlour Hush Puppies Recipes

Steps:

• Place one gallon of water in a large pot.
• Add the sugar,slat, garlic and onion.
• Bring to a rolling boil.
• Turn the flame off and stir in the corn meal. The mush will be very stiff, so stiff that it is difficult to stir.
• When mixed, scrape the mush out in a dishpan, flatten out on top and allow to cool.
• Later, if a skin has formed on top, peel it off and discard it.
• Knead the mush until pliable and easy to work with.
• Pinch off whatever size pieces you want the hugh puppies to be and form them by hand just as you would do with modeling clay. Make each hush puppy out of a rope or tube you've rolled between your palms. I like mine the length of about 4 inches, and the diameter of a kindergartner's chunky pencil.
• Deep fry at 350 degrees until they are hard on the outside.
• Do not put too many in the fryer at once because the oil will get too cool.
• Prep time includes the time for the mush to cool.

Steps:

• Hushpuppies: Mix first 6 ingredients in mixing bowl. Add buttermilk as needed until batter reaches a thick, mashed potato-like consistency. Refrigerate for 45 minutes to 1 hour before using. Heat peanut oil to 325 degrees F. Using 2 teaspoons to drop the batter, dip the first teaspoon into water and then fill with hushpuppy batter. Use the other teaspoon to rake the batter into the oil. Cook for approximately 4 minutes until golden brown. The hushpuppies should roll over in the oil by themselves. If they do not, you may have to turn them.
• For the Catfish: Put first 6 ingredients into a large brown paper bag. Roll down the top and shake until well-mixed. Cut catfish in half lengthwise. Pat dry with paper towel. Mix milk and hot sauce. Dip catfish in milk bath, put in paper bag with breading and shake until covered. Place catfish into pot with about 4 inches of peanut oil heated to about 325 to 350 degrees F. Cook until brown and firm, about 6 to 7 minutes.

Steps:

• Heat oil in a deep fryer or skillet to 375 degrees F.
• Mix together the sugar, baking powder, salt, garlic salt and pepper. Mix together the milk, onions and egg in a blender until they are a milkshake consistency
• Whisk together the 2 mixtures and let sit until bubbles begin to form, about 5 minutes.
• Mix together the cornmeal and flour and gradually whisk in the wet mixture. The batter should be thick like cookie dough.
• Drop hush puppies into the hot oil by using a teaspoon until they bounce to the surface, about 2 minutes. Continue frying until golden brown, 4 to 5 minutes
• Remove and drain on paper towels. Serve hot.

Steps:

• HUSH PUPPIES:.
• Heat oil to 350°F.
• Stir together all ingredients.
• Drop by tablespoon into hot oil (Hint: drop close to oil to prevent getting a bunch of little hush puppies).
• When hush puppies float and are golden on one side, flip and brown other side.
• Remove from oil and place on a paper towel lined cookie sheet, in a low oven.
• FRIED CATFISH.
• Rinse catfish fillets in cold water.
• Drain well.
• Salt and pepper the fish. (At this point other seasonings can be added, such as garlic, Old Bay Tony's, etc).
• Dredge fish in Seasoned Fish Fry.
• Deep fry in hot oil.