Bacon Scallion Hush Puppies Recipe Epicuriouscom

HUSHPUPPIES

Steps:

• In a large cast-iron Dutch oven or heavy-bottomed pot, heat the oil over high heat until it reaches 375°F on a deep-fat thermometer.
• To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper, and 1 teaspoon of the salt. In a second bowl or large liquid measuring cup, combine the beer, eggs, and onion. Season with salt and pepper. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. (The mixture should resemble wet sand; add more beer, if needed.)
• Line a plate with paper towels and set by the cooktop. To fry the hushpuppies, scoop up batter using a medium ice cream scoop and drop it into the hot oil without crowding. Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes. Remove with a slotted spoon to the prepared plate. Adjust the heat to maintain the proper temperature and repeat with the remaining batter. Serve immediately.
• peanut oil
• The key to light and crispy fried food, not heavy and greasy fried food, is choosing the right oil. Peanut oil is a great oil for frying, because it has a mild, pleasant flavor; does not take on the tastes of foods as readily as other oils do; and has a smoke point of about 450°F, meaning it burns at a very high temperature. (Be warned, however, that Asian peanut oil is completely different. It has the fragrance of freshly roasted peanuts and is not good for frying.) Once the oil is used, strain it through a mesh sieve to remove the larger bits. Then, strain it again, this time through cheesecloth, to remove the finest particles. Store at room temperature for up to 3 months.

HUSHPUPPIES

Steps:

• Whisk flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, and pepper in a large bowl to combine. Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal (the largest butter pieces should be no bigger than a pea).
• Make a well in the center of flour mixture and add egg and buttermilk to well. Gradually incorporate into dry ingredients, mixing from the center out, until a smooth batter forms. Add onion and jalapeño and mix gently just to evenly disperse (be careful not to overmix).
• Pour oil into a large heavy saucepan to come halfway up sides and fit with thermometer. Heat oil over medium-high until thermometer registers 350°F. Using a 1-oz. scoop or a tablespoon and working in 2-3 batches, carefully drop balls of batter into oil and fry, turning often with a spider or a slotted spoon and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.
• Serve warm hushpuppies with tartar sauce alongside for dipping.
• Batter can be made 2 hours ahead. Cover and chill. Scoop cold batter directly into hot oil and fry.

SOUTHERN FRIED CATFISH

Steps:

• Whisk together egg, milk, and 1/4 teaspoon salt in a medium bowl. Pulse saltines in a food processor until finely ground, then stir together with cayenne and remaining 1/4 teaspoon salt in a shallow baking dish.
• Dip 1 catfish fillet into egg mixture, letting excess drip off, then dredge in saltines to coat and transfer to a wax-paper-lined tray. Coat remaining fillets in same manner.
• Preheat oven to 300°F.
• Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 360°F on thermometer. Carefully lower 1 fillet into oil (temperature of oil will drop to 340°F), then fry until golden and just cooked through, 3 to 4 minutes. Transfer fillet with a slotted spatula to a rack set over paper towels to drain briefly, then transfer to a shallow baking pan and keep hot in oven. Fry remaining fillets in same manner, returning oil to 360°F each time.

HUSH PUPPIES

Steps:

• Preheat oven to 200°F.
• Heat 1 1/2 inches oil in a 4-quart wide heavy pot over medium heat until it registers 375°F.
• Meanwhile, whisk together cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, onion, and egg in a small bowl. Slowly pour buttermilk mixture into dry ingredients, stirring until just incorporated.
• Fry rounded tablespoons of batter (about 10 per batch), turning occasionally, until golden, 2 to 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep hush puppies warm in oven.

CAST IRON HUSH PUPPIES

Steps:

• Combine onion, jalapeno, scallions and parsley in a food processor or blender, and pulse to a rough puree.
• Whisk together the cornmeal, flour, sugar, baking powder, salt, thyme and cayenne in a small bowl. In a separate bowl, whisk together the milk and egg. Add the vegetable puree and stir to combine. Add the wet ingredients to the dry ingredients and stir until combined. For best results, refrigerate the batter for at least 30 minutes before frying.
• Heat 3 inches of oil in a 4- to 5-quart heavy pot (preferably cast iron) over high heat until it reaches 350 degrees. Carefully add the batter to the hot oil 1 heaping tablespoon at a time, working in batches of six; use another spoon to scrape the batter into the oil, keeping it in a ball shape.
• Fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer the hush puppies to a shallow baking pan and keep hot in a 200-degree oven while frying remaining batter. Heat the oil back to 350 degrees between batches.

TEXAS PETEANDREG; HUSH PUPPIES W/ CHEDDAR CHEESE AND BACON

Steps:

• 1. Preheat fryer to 350°F or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer on the side of the pot and bring to 350°F over medium-high heat. 2. In a large bowl, whisk together the cornmeal, flour, salt, pepper and baking powder. Set aside. 3. In a medium bowl, whisk together buttermilk, egg, garlic, Texas Pete® Hot Sauce and Texas Pete® Medium Salsa. Pour wet ingredients into the dry ingredients and stir until just mixed. 4. Add cheese and bacon. Mix until just combined. 5. Using 2 tablespoons or a #30 scoop, carefully drop balls of batter into fryer. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. 6. Transfer to paper towel lined sheet tray and sprinkle with kosher salt to taste. Serve immediately.

BACON SCALLION HUSH PUPPIES

Steps:

• Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally, until crisp. Transfer with a slotted spatula to paper towels to drain, then crumble.
• Preheat oven to 300°F.
• Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 320°F on thermometer.
• While oil is heating, whisk together cornmeal, flour, baking powder, salt, and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Stir in bacon and scallions until just combined.
• Working in batches of 6, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer hush puppies to a shallow baking pan and keep hot in oven while frying remaining batter. Return oil to 320°F between batches.