PAUL PRUDHOMME'S SWEET HUSH PUPPIES
Make and share this Paul Prudhomme's Sweet Hush Puppies recipe from Food.com.
Provided by Lennie
Categories Breakfast
Time 3h4m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps.
- Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly.
- Note: Mix will be very dry.
- Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist.
- Shape the dough into small balls for deep frying.
- In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes.
- Drain on towels and serve hot.
FRIED CATFISH
This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s. Serve it with his hushpuppies, also being submitted. Fry the hushpuppies first, and set aside while frying the catfish,
Provided by Toby Jermain
Categories Catfish
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Thoroughly combine seasoning mix ingredients in a small bowl and set aside.
- In a cake pan, combine 1-1/2 Tsp of the mix with 1 cup flour.
- In another pan, combine 2 Tbsp seasoning mix with the remaining 1-1/2 cups flour and the cornmeal and corn flour.
- In a third pan, beat together the milk, eggs, and mustard.
- Reheat the oil used for the hushpuppies to 350 degrees F.
- Meanwhile, sprinkle the remaining seasoning mix on both sides of the fish fillets, and let set for at least 5 minutes.
- Dredge in flour first, then coat with egg mixture.
- Dredge in cornmeal mixture, pressing the mixture firmly into the fish with your fingers.
- Shake off excess coating.
- Fry the fish in hot oil until browned and crisp.
- Do not crowd while cooking.
- Drain on paper towels.
- Let oil reheat to 350 degrees F before cooking next batch.
- Serve immediately with hushpuppies.
Nutrition Facts : Calories 934.1, Fat 22.6, SaturatedFat 5.8, Cholesterol 226.1, Sodium 2231.1, Carbohydrate 126.4, Fiber 9.9, Sugar 1.3, Protein 55.2
BACON FAT HUSH PUPPIES
This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s and makes some of the best hushpuppies I have ever eaten; and I DO love good hush puppies.
Provided by Toby Jermain
Categories Deep Fried
Time 1h20m
Yield 30 hushpuppies, about
Number Of Ingredients 16
Steps:
- Combine all dry ingredients in a large bowl, breaking up any lumps.
- Stir in green onions and garlic, add eggs, and blend well.
- In a small saucepan, bring milk and lard (or other fat) to a boil.
- Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
- Refrigerate 1 hour.
- In a large skillet or deep fryer, heat 4" oil to 350 degrees F.
- Drop batter by tablespoonfuls into the hot oil.
- Do not crowd.
- Cook until dark golden brown and cooked through, about 1 minute on each side.
- Drain on paper towels.
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