"JohnH" wrote in message
news
When I was a kid, my dad would take me fishing at one of the fresh water
lakes
in Puerto Rico. We would catch a washtub full of catfish and have a fish
fry for
the neighborhood that afternoon. My mother would fix hush puppies to go
with the
catfish. They were the best hp's I've ever had, and I've not been able to
duplicate them. I can't even come close!

Question: Who has a fantastic hush puppy recipe? Next, what is the recipe.
My
mom died several years ago, and one of my biggest boo-boos was my failure
to get
that recipe.

Help!

John
On the 'Poco Loco' out of Deale, MD

If you provide the details on which lake in PR and what kind of bait you
used, I'll give you a recipe that'll knock your socks off.

Uh oh....I already pasted it below! Now, about that lake.....???

http://homecooking.about.com/library/archive/blsea1.htm

Paul Prudhomme's Hush Puppies

Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup corn flour, available at health food stores
1 tablespoon baking powder
3/4 teaspoon ground red pepper, preferably cayenne
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon white pepper
1/8 teaspoon dried oregano leaves

Other Ingredients:
1/4 cup green onions, tops only, very finely chopped
1-1/2 teaspoons garlic, minced
2 eggs, beaten
1 cup milk
2 tablespoons pork lard, unsalted butter, vegetable oil, chicken fat or
bacon drippings
Vegetable oil for deep frying

Instructions
Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir
in the green onions and garlic. Add the eggs and blend well.

In a small saucepan bring the milk and lard (or other fat) to a boil; remove
from heat and add to flour mixture, half at a time, stirring well after each
addition. Refrigerate 1 hour.

In a large skillet or deep fryer, heat 4 inches of oil to 350 degrees F.
Drop the batter by tablespoonfuls into the hot oil. Do not crowd. Cook until
dark golden brown on each side and cooked through, about 1 minute per side.
Drain on paper towels.

Yield: 5 servings

Credits
Recipe from: Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme (Wm
Morrow)