Fried Catfish and Hush Puppies

This recipe is an excerpt form How To Make the Very Best Southern Hush Puppies from thekitchn.com.  It has a good explaination and  method for making hush puppies.   https://www.thekitchn.com/hush-puppies-recipe-23048114

James Beard wrote in American Cookery about catfish  A treditional fish in the Middle Wset, catfish is hardly know in the costal regions of the country.. It is tremendoulsy goo if properly done and is superb at fish fries.

Hush Puppies

In a large bowl, whisk together:

• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 1 to 1.5 teaspoons salt
• 1/4 to 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (optional)

3. Prepare Wet Ingredients

In a separate bowl, combine:

• 1 large egg
• 3/4 cup buttermilk (or sub with milk + lemon juice)
• 3 tablespoons melted butter (optional, for richer flavor)

4. Mix and Fold

• Add the wet ingredients to the dry mixture and stir with a spatula or wooden spoon until just combined. Do not over-mix; a few lumps are okay.
• Gently fold in 1 small finely chopped or grated onion and any other desired mix-ins.
• Let the batter rest for 10–15 minutes. This rest period helps hydrate the cornmeal and yields fluffier hush puppies.

5. Heat Oil for Frying

• Pour vegetable or peanut oil to a depth of 2–3 inches in your skillet or Dutch oven.
• Heat oil to 350–365°F (175–185°C). Monitor with a thermometer for best results.

6. Fry the Hush Puppies

• Use a tablespoon or cookie scoop to gently drop rounded balls of batter into the hot oil. Do not overcrowd—work in batches.
• Fry for 2–3 minutes, turning occasionally to brown evenly, until golden on all sides.
• Remove with a slotted spoon and transfer to a paper towel-lined plate or a wire rack to drain excess oil.

7. Keep Warm

• If frying in batches, keep hush puppies warm in a 200°F oven on a wire rack set over a baking sheet.

Tips for Perfect Hush Puppies

• Don’t overmix the batter: Overworking can make hush puppies dense. Stir until the ingredients are just combined.
• Rest the batter: Letting it sit for 10–15 minutes hydrates the cornmeal and improves texture.
• Use the right oil temperature: Frying at 350–365°F ensures a crisp exterior while the inside cooks through. Too cold, and they absorb oil; too hot, and they brown too quickly but stay raw inside.
• Flip for even browning: Gently turn hush puppies as they cook for uniform color and crispiness.
• Fry in small batches: Avoid overcrowding, which can cause the oil temperature to drop and yield greasy hush puppies.
• Drain well: Allow excess oil to drain off for the crispiest results.

How to Serve Hush Puppies

Hush puppies are best served piping hot, their crispy crust giving way to an airy, tender core. Here are some classic and creative serving ideas:  with fried catfish, shrimp or chicken.  As a side for BBQ, with dipping sauces or appetizers with pimento cheese, spicy jam, smoked salmon

Flavor Variations

Jalapeño hush puppies: Add finely chopped jalapeños for a gentle heat.

Corn and cheese hush puppies: Fold in sweet corn kernels and shredded sharp cheddar.

Spicy Cajun hush puppies: Up the cayenne and add a dash of Creole seasoning

 Sweet hush puppies: Slightly increase the sugar and serve with honey or sweet butter.

 

Invited family over for BBQ

I invited my family over for BBQ today. There were about 15 people in all. 

The first picture is of Parker House rolls and Sourdough discard Apple Fritter Bread. 

The second picture is a whole brisket. It took a little over 11 hours to smoke it. I got a whole brisket even though we won't eat nearly all of it because I can freeze the remainder, the cost per pound is less that a partial brisket and because it doesn't take less time to smoke a smaller one.

The third is a slab of baby back ribs

Next is the partial brisket cut up with the ribs and also a pork shoulder, smoked and chopped with a bowl of coleslaw for making a sandwich with the two if there are any so inclined to do that. There is also a BBQ chicken. I did the brisket on thursday, the ribs and shoulder roast on Friday and the chicken today.

The last picture is a fruit salad, potato salad and another coleslaw, this one made with a vinegar, oil and sugar based dressing instead of mayonnaise. 

 

Fried Chicken

What with Churches and Popeyes fried chicken a few minutes drive away, it is probably not worth the time, effort and clean up time to make it from scratch but to me, it's nice to know when I have found a recipe that is going to be close to the kind I can buy.  Just to know I can if I have to.  This one is pretty close to as good as you can make at home.  You marinate it in a buttermilk brine for 12 to 24 hours then dip it in a flour and cornstarch breading mixture... I added about a tablespoon or granulated garlic and2 tablespoons of onion powder to the breading recipe.  Then you dip it back into the buttermix and back in the breading mix.  The double dipping combined with the cornstsrch makes a thick crispy coating.  We both like it enough to keep it available. 

Fried Chicken  Chef Billy Parisi

For the Brine:

• 1 cup water
• 3 tablespoons coarse salt
• ½ cup white distilled vinegar
• 1 cup ice
• 6 finely grated cloves of garlic
• 1 quart buttermilk
• 1 tablespoon hot sauce
• 1 whole roasting chicken cut up into parts

For the Breading:

• 3 cups all-purpose flour
• 1 cup cornstarch
•   2 tablespoons paprika
• 1 tablespoon coarse salt
• ½ tablespoon ground black pepper

Miscellaneous Ingredients:

• 4-5 cups oil for frying
• 1 cup rendered bacon fat for frying

INSTRUCTIONS

• • Brine: Add the water, salt, and vinegar to a small size pot and bring it to a boil until the salt has been completely dissolved.
  • Immediately remove the brine from the burner and add in a heaping cup of ice cubes. Pour the mixture into a plastic bag along with the garlic, buttermilk, and hot sauce, and whisk to combine.
  • Add the chicken parts to the plastic bag with the brine in it and submerge. Place in the refrigerator to marinate for at least 12 hours and up to 24 hours.
  • Breading: In a bowl or loaf pan, mix together the flour, cornstarch, paprika, salt, and pepper until combined. Set aside.
  • In a separate bowl or loaf pan, drain the buttermilk brine from the chicken into the bowl or pan.
   • Next, add a piece of drained brined chicken to the seasoned flour and coat. Pat off any excess flour and submerge iy into the brine coating it. Remove it again and add it back to the seasoned flour and dredge it completely coating it. Set on a sheet tray lined with parchment paper or a plate. Repeat the process until all the chicken is breaded.
  • Add the oil and bacon fat to a large cast iron skillet and heat to 350°.
  • Cook the chicken in batches in the oil, cooking it for 7-8 minutes per side until crispy golden brown and an internal temperature of 165°.
  • Drain the chicken on a rack over a sheet tray to collect the dripping oil.
  • Serve hot!

NOTES

How to Reheat: Add it to a rack over a sheet tray and cook in the oven at 375° for 12 to 15 minutes or until hot. How to Store: Store the fried chicken, once cooled, in an airtight container and keep it in the refrigerator for up to 4 days. It does not freeze that well because once thawed, the breading can become soggy.

Another excellent option for the brine would be to use leftover pickle juice.

The longer the marinade process, the more flavorful and tender the chicken will be.

Cornstarch swells when being mixed with the hot oil, which makes the little granules of starch separate from each other, which is why it pushes outward from the chicken in layers. During the frying process, these granules lock into place, making the crispy, crunchy outside that is so coveted.

I only season the cornstarch and flour with paprika, salt, and pepper, but you can also add things such as garlic, onion granules, cayenne, and herbs to help enhance the flavor.

The hot sauce in the brine is optional.

Feel free to use whatever pan or pot you have to fry the chicken in.

3 Secrets to Making the Best Fried Chicken

In my opinion, there are 3 secrets to making the best recipe around. While some other techniques can help you achieve good-tasting chicken, these steps are imperative. If you choose to skip any of these steps, I cannot guarantee the outcome.

1. Buttermilk Brining for at least 12 hours will help tenderize and flavor the chicken.
2. Double breading using cornstarch. This will ensure the chicken is extra crispy.
3. Rendered bacon fat incorporated into frying oil will aid in giving it its color as well as flavor.

 

I wanted to try this cheesy, pull apart garlic bread made with sourdough discard and thought I'd serve it with steaks but when I went to the store, all the steaks were  $ 25 to $ 35 dollars a pound so decided to do chili rellenos instead.  While the garlic bread was baking I was afraid it would burn because I used the small oven and the bread rose so high it almost touched the flames a the top of the stove and it took 45 minutes to get done instead or the 25-30 minutes the recipe said it would take.  It looks like it turned out OK but it is too hot to take out of the pan right now. We had the chili rellenos with a red salsa and tortillias. 

Sourdough discard pull apart garlic bread

Ingredients

1 cup sourdough discard

3 cups all-purpose flour

1 cup warm water

2 teaspoons instant yeast

1 teaspoon salt

¼ cup sugar

½ cup unsalted butter, melted

4 cloves garlic, minced

¼ cup fresh parsley, chopped

1 cup shredded mozzarella cheese

You can add 2 tablespoons of grated Parmesan for extra flavor or a pinch of red pepper flakes for a hint of spice. Using freshly minced garlic makes a big difference here — the aroma and flavor are stronger and richer than pre-minced varieties. For best results, make sure your discard is room temperature before mixing it into the dough.

Instructions

In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Let sit for five minutes, until it proofs— Add flour, salt, and sugar. Stir everything together until it forms a shaggy dough, then transfer it to a lightly floured surface and knead until smooth and elastic. Place the dough in a clean bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about one hour, or until it has doubled in size. While it rises, make the garlic butter by combining melted butter, minced garlic, and chopped parsley in a small bowl. The mixture should smell irresistible — this is what gives your bread its signature flavor.

Once your dough has risen, gently punch it down to release any trapped air bubbles. Roll it out into a large rectangle, about ½-inch thick. Brush the entire surface generously with the garlic butter, making sure it reaches the edges. Sprinkle mozzarella cheese evenly over the top so that every bite will have a gooey, cheesy layer.

Next, cut the dough into small squares or rectangles using a knife or dough cutter. Stack the pieces vertically, one on top of the other, and carefully place

Authentic Mexican Chili Rellenos

"This is an authentic Mexican recipe that has been handed down for generations in my family."

Ingredients

6 fresh Anaheim chile peppers

1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

2 eggs, separated

1 teaspoon baking powder

3/4 cup all-purpose flour

Directions

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. 
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. 
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. 
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.