Roxy15
New member
When you make the hushpuppies into balls, they are really moist, but, don't give up, just roll them with your hands into the size of hushpuppies you want. You could also use an ice cream scoop. Put them in a covered Tupperware container and refrigerate them for 30 minutes or so to firm them up a bit. Then I deep-fried them after deep-frying the fish.
We had catfish from the market and it was really good. Use any kind of fish you prefer. The fish was washed off and cut into serving-size pieces to fit the deep-fat fryer. Put the fish in a dish big enough to hold the fish, do not put the fish on top of each other to fit in the dish you use! Cover the fish with milk and refrigerate for a half hour or so and flip the fish over and soak another 30 minutes or so.
Heat up the oil in a deep-fat fryer according to your deep-fat fryer instructions.
While the oil is heating up, cover the fish with Louisiana Cajun Crispy Fish Fry Seafood Breading Mix-(In A Pkg.). Do Not Crowd The Fish! Do It In Batches! I deep-fat fried the fish for 12 minutes or till it looked done. Fry it according to how you like it. I put the fish on a paper-towel lined plate to drain the grease then made the hushpuppies.
Hushpuppies:
1 Cup Yellow Cornmeal
1/4 Cup Flour
1-1/2 Tsp. Baking Powder
1 Tsp. Garlic Powder
1/2 Tsp. Salt
1 Egg
3/4 Cup Milk
Diced Green Onions, To Taste
Old Bay Seasoning-To Taste
Oil, For Deep-Fat Frying
In a large mixing bowl, combine the cornmeal, flour, baking powder, garlic powder, salt and some Old Bay Seasoning; mix
In a bowl, whisk the egg, green onions, milk, salt and Old Bay Seasoning together; add to dry ingredients; mix just until combined.
Heat the oil according to your deep-fat fryer instructions. Drop the hushpuppies in and fry for 2-2-1/2 minutes or until golden brown. Put on a paper-towel lined plate to drain the grease.
Serve hushpuppies by themselves or with your favorite dipping sauce.
We had catfish from the market and it was really good. Use any kind of fish you prefer. The fish was washed off and cut into serving-size pieces to fit the deep-fat fryer. Put the fish in a dish big enough to hold the fish, do not put the fish on top of each other to fit in the dish you use! Cover the fish with milk and refrigerate for a half hour or so and flip the fish over and soak another 30 minutes or so.
Heat up the oil in a deep-fat fryer according to your deep-fat fryer instructions.
While the oil is heating up, cover the fish with Louisiana Cajun Crispy Fish Fry Seafood Breading Mix-(In A Pkg.). Do Not Crowd The Fish! Do It In Batches! I deep-fat fried the fish for 12 minutes or till it looked done. Fry it according to how you like it. I put the fish on a paper-towel lined plate to drain the grease then made the hushpuppies.
Hushpuppies:
1 Cup Yellow Cornmeal
1/4 Cup Flour
1-1/2 Tsp. Baking Powder
1 Tsp. Garlic Powder
1/2 Tsp. Salt
1 Egg
3/4 Cup Milk
Diced Green Onions, To Taste
Old Bay Seasoning-To Taste
Oil, For Deep-Fat Frying
In a large mixing bowl, combine the cornmeal, flour, baking powder, garlic powder, salt and some Old Bay Seasoning; mix
In a bowl, whisk the egg, green onions, milk, salt and Old Bay Seasoning together; add to dry ingredients; mix just until combined.
Heat the oil according to your deep-fat fryer instructions. Drop the hushpuppies in and fry for 2-2-1/2 minutes or until golden brown. Put on a paper-towel lined plate to drain the grease.
Serve hushpuppies by themselves or with your favorite dipping sauce.
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Thanks for welcoming me back. I hope you like the hushpuppies. We really like them and I will only use this recipe from now on when I make hushpuppies.