Paul Prudhommes Hush Puppies Recipes

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PAUL PRUDHOMME'S SWEET HUSH PUPPIES



Paul Prudhomme's Sweet Hush Puppies image

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

1 cup all-purpose flour
1/2 cup white sugar
1/2 cup cornmeal
2 tablespoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 cup very finely chopped onion
1/2 cup very finely chopped green pepper
1/2 cup very finely chopped green onion, green tops only
1 egg, beaten

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



Fried Catfish image

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

1 tablespoon salt
1 teaspoon cayenne pepper
1 tablespoon sweet paprika
1 tablespoon garlic granules
1 tablespoon fresh ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano leaves, lightly crushed
1 1/2 teaspoons dried thyme leaves, lightly crushed
2 1/2 cups unbleached flour, divided
1 1/2 cups cornmeal
1 cup cornflour (available at health food stores) or 1 cup masa harina (Mexican corn flour)
1 cup milk
2 eggs
1/4 cup creole mustard (or brown mustard)
2 -3 lbs catfish fillets, trimmed,rinsed,patted dry,and cut in 1 x 2 inch pieces
peanut oil or canola oil (for deep frying)

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



Bacon Fat Hush Puppies image

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

1 cup cornmeal
1/2 cup unbleached flour
1/2 cup cornflour (available at health food stores) or 1/2 cup masa harina (Mexican corn flour)
1 tablespoon baking powder
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme, lightly crushed
1/4 teaspoon white pepper
1/4 teaspoon dried oregano leaves, lightly crushed
1/4 cup very finely chopped green onion (tops only)
1 1/2 teaspoons minced garlic
2 eggs, beaten
1 cup milk
2 tablespoons chicken fat or 2 tablespoons bacon drippings
peanut oil (for deep frying) or canola oil (for deep frying)

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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