Flying Fish Hushpuppies

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by GMT

wfaa.com

Posted on February 19, 2010 at 9:08 AM

Updated Friday, Feb 19 at 3:20 PM

 

 

 Flying Fish Hushpuppies

 

 
Ingredient                                                                                           Measurement
Hushpuppy Mix with Onion                                                         1 lb.
Water                                                                                                   1 cup
Shiner Bock                                                                                        ¼ cup
Whole Kernel Corn                                                                          1/3 cup
Peanut oil                                                                                            Enough to completely immerse hushpuppies
 
·         Combine water, beer and corn in a mixing bowl.
·         Add the hushpuppy mix to the mixing bowl and stir thoroughly.
·         Cover bowl with plastic wrap and refrigerate for at least 6 hours to firm up.
***Ensure the plastic wrap is in contact with the mix to keep it from rising.***
·         Heat peanut oil in a skillet to 350°F.
·         Scoop the mix using a small scoop or a heaping tablespoon.
·         Place the scoop of hushpuppy mix into the hot oil and fry for approximately 5-7 minutes or until golden brown.
·         Remove the hushpuppy from the oil and drain on a paper towel.
·         Serve and enjoy!
 
Makes approximately 50 golf ball-sized hushpuppies
 
 

 

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