Southern fried fish & hush puppies
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Southern fried fish & hush puppies
  Southern    Fried    Fish  
Last updated 6/12/2012 1:23:47 AM. Recipe ID 57035. Report a problem with this recipe.
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      Title: Southern fried fish & hush puppies
 Categories: Miamiherald, Fish, Ethnic, Southern
      Yield: 6 Servings
 
MMMMM------------------------FOR THE FISH-----------------------------
  1 1/2 c  Corn flour, stone ground
      1 ts Salt
    1/2 ts Freshly ground pepper
    1/4 ts Cayenne or to taste
      3 lb Small cleaned fish or filet
           -preferrably freshwater
           -catfish or sunfish

MMMMM----------------------FOR HUSH PUPPIES---------------------------
      1 lg Egg
      2 c  Buttermilk
  1 3/4 c  Stone ground whole grain
           -cornmeal
    1/2 c  Minced onion
      1 ts Baking powder, scant
      1 ts Salt; scant
      1 ts Baking sda; scant
 
  Preheat oven to 200 degrees F.  In a stockpot or Dutch oven, pour oil
  to a depth of at least 1 1/2 inches. and heat the oil at medium-high
  until the temperature reaches 375 degrees. Place wire racks on 2
  baking sheets and set aside. In a wide bowl, mix the corn flour,
  salt, pepper and cayenne. In a medium-size bowl, prepare the hush
  puppies batter: Mix the egg and buttermilk well, then stir in the
  cornmeal until well blended, Add the onion, and stir in. Place the
  baking powder, salt and baking soda in a small separate container and
  set aside while you fry the fish. Dip each fish or fillet into the
  seasoned flour, coating well buyt shaking off excess.  Carefully
  lower each piece into the oil. Fillt he pot, but do not crowd it. The
  oil should bubble up around each piece. Make sure temperature stays
  between 365 and 375 degrees. Fry the fish until it is golden all
  over, about 2 or 3 minutes on each side. Set aside the remaining corn
  flour. Remove the fish pieces from the oil in the same order they
  were immersed, using a wire mesh strainer allowing excess to drain.
  When fish stops dripping; place it on one of the prepared baking
  sheets; then place in oven. Continue until all fish is fried. For the
  hush puppies: add the reserved baking powder, salt and baking soda to
  the hush puppy batter, and mix well; then, add the leftover seasoned
  corn flour to the batter a little at a time, until the batter is
  thick enough to be spooned. You will have added about 1/4 to 1/2 cup
  of of the corn flour. Make sure the oil has returned to 375 degrees
  F; then, drop the batter by spoonfuls into the oil, using 2 teaspoons
  ~- 1 to scoop the batter and one to scrape it off and into the oil.
  Fry the hush puppies until golden all over, about 3 minutes. Drain
  each pup well over the pot, and place on the second prepared sheet
  pan.  Repeat process until all batter is fried.
  




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Recipe ID 57035 (Apr 03, 2005)

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