Copycat Recipes




Catfish Hollow's Hush Puppies
Serving Size: 24

Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
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

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.

Comments: Of all the hush puppies I have eaten during my 77 years of
devotion to Southern cooking, none can equal those served at Catfish
Hollow Restaurant. . . . I would sell my soul for the recipe. Think you
can get it? -- Albert Herrington, Newnan

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!





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