0:09
we're back and I'm fixing to fry up the
0:13
catfish and I'm going to start with a
0:14
self rising flour and I'm going to use
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about four parts of self-rising flour to
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about one part of cornmeal
0:22
a lot of people use straight meal on
0:24
their fish but I don't like it I like a
0:26
more floured base so I'm just going to
0:29
mix that up as you can see I had really
0:32
good luck I got some nice fat cats and
0:35
we're going to just salt them and I love
0:38
to put a little old bay and you don't
0:42
want to be shy and salt in your fish
0:43
because that really is another one of
0:46
those foods that if you don't give it
0:48
enough salt before cooking it might be
0:51
hard to get it salty enough after you've
0:53
gone through the cooking process with it
0:56
and never be afraid to rub your meat
0:58
I love rubbing and touching my meat and
1:02
getting those seasonings and all the
1:03
cracks and crevices and I'll show you a
1:07
little trick if you don't have a
1:09
thermometer I'll show you a quick little
1:11
trick that will let you know if your
1:13
grease is hot enough I'm going to come
1:16
over here and I'm going to dip my
1:17
fingers in a little bit of water and
1:20
just put a splash in there that lets me
1:24
know that that grease is ready when I'm
1:27
cooking inside I always use a black cast
1:29
iron Dutch oven because it gives me the
1:32
depth that I need if your piece of fish
1:35
is too big for your pot you can always
1:36
take a knife and just cut it right into
1:38
but these are going to fit nicely down
1:41
in there and you can see our grease was
1:44
just perfect and while our catfish are
1:49
cooking I'm going to move over here and
1:50
I'm going to start mixing up those
1:52
delicious little hush puppies we're
1:55
going to start with self-rising cornmeal
1:57
and self-rising flour and as you know if
2:02
you're using a self-rising cornmeal or a
2:04
self-rising flour they already have the
2:06
leavening x' in them and they also have
2:08
salt but I'm still going to put a little
2:11
extra salt in these just because you
2:13
want your hush puppies to have a little
2:15
salty taste to them and I'm going to add
2:18
a half a teaspoon of baking soda we're
2:22
just going to stir the
2:23
that up and I'm going to put one small
2:25
chopped onions and a hush puppy is not a
2:29
without the onions and we're going to
2:31
add one egg and then our milk
2:38
actually this is buttermilk that's why
2:41
we're using the soda and I'll tell you
2:44
why these are called hush puppies all
2:46
fish fries are usually done outside and
2:49
naturally all the dogs are going to
2:51
gather around all the good smelling food
2:53
and they're looking for something to eat
2:56
and the cooks would throw the little
2:59
fried bread to the dogs and say hush
3:01
puppy hush and so they became known as
3:05
hush puppies and you see how I'm having
3:08
to take my fingers and scrape the batter
3:11
off the spoon well I'm going to show you
3:12
a little trick when we're frying them at
3:14
your hands we'll never have to touch
3:15
your batter and let's come over here and
3:17
see how our fish is doing oh it's
3:20
looking beautiful and I'm just going to
3:24
flip those fillets and remember we don't
3:27
want to overcook this we just want the
3:30
fish to get past the transparent state
3:32
and while our fish is frying I'm going
3:35
to go ahead and drop some hush puppies
3:36
into the grease and this is the little
3:39
trick I want to show you all you have to
3:41
do is drop your spoon into a glass of
3:44
tap water and you scoop your hush puppy
3:47
into that and the water allows that hush
3:50
puppy to fall right off there's no doing
3:52
with your other finger and you see it's
3:55
popped up to the top and we're going to
3:57
put just a few in there and then as soon
4:00
as they start browning we're going to
4:02
just flip them and if you wait too long
4:05
to flip your hush puppies they'll get
4:07
bottom-heavy with the grease and they
4:09
won't want to flip on you so you kind of
4:11
want to start flipping them pretty soon
4:12
until they're nice and brown and done
4:15
you can just take your cooking utensil
4:18
and just kind of give them a little
4:20
nudge and they'll turn right on over
4:22
these are looking grand since I've got a
4:25
little bit more room over here I'm going
4:26
to drop a few more now if I was cooking
4:29
this outside if I was cooking for 20 or
4:31
25 people I would have my pan just full
4:34
of my fish and then the hush puppy would
4:37
a thing that I would fry this if we can
4:39
take another peek at our fish and it's
4:42
just about perfect when you know they're
4:45
almost done you can see a little clear
4:48
liquid coming out of them in the creases
4:51
and we'll know that we're almost there
4:55
and I think our catfish is ready yes so
4:58
you can see the juices just clearing out
5:02
of the fat part of the fish we're just
5:05
going to drain in good and then we're
5:07
going to put them on the paper towel
5:09
will stuff catch any of the excess
5:11
grease and we're going to take our hush
5:14
puppies out looks pretty tasty doesn't
5:17
it and I'm going to run out here outside
5:20
I can't resist using the fresh herbs and
5:28
look how easy on catfish and hushpuppies
