SOUTHERN FRIED FISH & HUSH PUPPIES

      Title: SOUTHERN FRIED FISH & HUSH PUPPIES
  Categories: Miamiherald, Fish, Ethnic, Southern
       Yield: 6 Servings
  
 MMMMM------------------------FOR THE FISH-----------------------------
   1 1/2 c  Corn flour, stone ground
       1 ts Salt
     1/2 ts Freshly ground pepper
     1/4 ts Cayenne or to taste
       3 lb Small cleaned fish or filet
            -preferrably freshwater
            -catfish or sunfish
 
 MMMMM----------------------FOR HUSH PUPPIES---------------------------
       1 lg Egg
       2 c  Buttermilk
   1 3/4 c  Stone ground whole grain
            -cornmeal
     1/2 c  Minced onion
       1 ts Baking powder, scant
       1 ts Salt; scant
       1 ts Baking sda; scant
  
   Preheat oven to 200 degrees F.  In a stockpot or Dutch oven, pour oil
   to a depth of at least 1 1/2 inches. and heat the oil at medium-high
   until the temperature reaches 375 degrees. Place wire racks on 2
   baking sheets and set aside. In a wide bowl, mix the corn flour,
   salt, pepper and cayenne. In a medium-size bowl, prepare the hush
   puppies batter: Mix the egg and buttermilk well, then stir in the
   cornmeal until well blended, Add the onion, and stir in. Place the
   baking powder, salt and baking soda in a small separate container and
   set aside while you fry the fish. Dip each fish or fillet into the
   seasoned flour, coating well buyt shaking off excess.  Carefully
   lower each piece into the oil. Fillt he pot, but do not crowd it. The
   oil should bubble up around each piece. Make sure temperature stays
   between 365 and 375 degrees. Fry the fish until it is golden all
   over, about 2 or 3 minutes on each side. Set aside the remaining corn
   flour. Remove the fish pieces from the oil in the same order they
   were immersed, using a wire mesh strainer allowing excess to drain.
   When fish stops dripping; place it on one of the prepared baking
   sheets; then place in oven. Continue until all fish is fried. For the
   hush puppies: add the reserved baking powder, salt and baking soda to
   the hush puppy batter, and mix well; then, add the leftover seasoned
   corn flour to the batter a little at a time, until the batter is
   thick enough to be spooned. You will have added about 1/4 to 1/2 cup
   of of the corn flour. Make sure the oil has returned to 375 degrees
   F; then, drop the batter by spoonfuls into the oil, using 2 teaspoons
   ~- 1 to scoop the batter and one to scrape it off and into the oil.
   Fry the hush puppies until golden all over, about 3 minutes. Drain
   each pup well over the pot, and place on the second prepared sheet
   pan.  Repeat process until all batter is fried.
   
   Source:  Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96
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