Sweet Onion And Catfish Hush Puppies With Comeback Sauce Recipes

Steps:

• Mix all ingredients together just until they are wet.
• Refrigerate 30 minutes to 5 hours.
• To cook, heat oil to about 350-375 degrees.
• Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to"break-off" the spoonful of batter from the bowl.
• Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon.
• Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil.
• Do not crowd the"puppies", as you do not want to lower the temperature of the hot oil.
• Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon.
• If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside.
• When golden on one side, if they automatically turn themselves over, you're cooking like a Pro.
• If they don't give them a little nudge to make them turn over.
• Possible Problems: If oil is too hot, or"raw puppies are too large", they will get too browned on the outside and be gummy or runny on the inside.
• If oil is not hot enough, the puppies will be greasy.
• I usually put 1 or 2 spoonsful of batter in the hot oil to test it before making a whole batch of these tasty little Southern treats.
• Adjust oil temperature as needed.
• Although not quite as good as when freshly cooked, I often freeze leftover hush puppies and reheat them in a toaster oven until warm.
• They are still mighty good.

Steps:

• In a bowl, whisk together the mayonnaise, chili sauce, ketchup, lemon juice, Worcestershire sauce, hot sauce, mustard powder, garlic powder, paprika and black pepper. Season to taste with salt, if needed.

Steps:

• Mix all ingredients til blended.
• Drop by teaspoonfuls into hot oil.
• Fry til cooked.

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:

• Combine dry ingredients, onion, and egg.
• add boiling water, stirring constantly until mixture is smooth.
• Add more water if necessary.
• Drop by spoonfuls into deep, hot oil.
• Cook until golden brown.