Catfish Hollow's Hush Puppies

By jmax

Ingredients

• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 1/2 small onion finely chopped
• 1 egg lightly beaten
• 1/4 cup canned creamed corn, Silver Queen variety
• 3/4 cup water
• 1 1/2 tablespoons beer - (to 2)
• Oil, for deep fryer

Details

Servings 1

Preparation

Step 1

In a small bowl, combine the cornmeal and flour. Stir in onion, egg and corn. Add water and beer and form into a stiff batter. Heat oil in a deep fryer to 350 degrees. Shape batter into small balls using a small ice cream scoop. Fry in single-layer batches in hot oil until golden brown, about 2 minutes. Serve hot.

This recipe yields about 24.

A: There's no need to make a Faustian contract to get hold of that hush puppy recipe. Al Wise, a longtime Newnan restaurateur who runs Catfish Hollow and owns Golden's on the Square, was happy to share his mother's recipe. He warns, however, that he cannot guarantee the results unless you use Hollyhock Flour and Happy Vale cornmeal. These were the brands his mother, Annie Wise, used, and he gets them from Dixie Lily, the distributor.

There's another secret ingredient you will see in the recipe, which was cut down from one he uses that makes 800. Wise has owned Catfish Hollow for 15 years and rustles up about 18,000 hush puppies a week. That figures out to be a whole lot of hush puppies!