The banana pudding was already made and we'd actually had some last night. It's even better the second day, when the vanilla wafers have softened and the flavors have blended from sitting in the refrigerator overnight.
I prepped the catfish, salted it, and set it to soak in a buttermilk bath while I worked on the hush puppies.
First I needed self-rising cornmeal, one of the ingredients I didn't actually find in my shopping expedition. Self-rising simply means the cornmeal already contains a leavening agent, in this case salt and baking powder. According to the information I found online, all I had to do for each cup of cornmeal was replace 1 tablespoon of cornmeal with a tablespoon of baking powder and add a half-teaspoon of salt. (Thank you, Food.com!)
I mixed the cornmeal and self-rising flour, sugar and garlic powder and added the onion. My husband was leery of too much onion, and I dialed back the amount the recipe called for. Then I added eggs and buttermilk, and I had hush puppy batter. It looked thin, and I had my doubts, but I dropped a spoonful in the hot oil.
|Now THAT looks right!|
My husband taste-tested one of the first ones and pronounced it edible, much to my relief. In fact, after a couple tastes, he said it could stand a little more onion. Since I like onions I quickly added a couple heaping spoonfuls of minced onion and stirred it into the remaining dough.
It took quite a while to cook up all the dough I'd made, but in the end I was rewarded with a baking pan full of lovely hush puppies.
Since I had a problem with the consistency of the original recipe I am not going to post it here - at least not until I have a version that works properly. But in the meantime, here's a link to a Food.com recipe for hush puppies, similar to what I made. There's also a link to a Paul Prudhomme recipe that I want to try.
In the meantime, here's a photo of the final result. I think they came out looking good, and they tasted great in spite of the experimental nature of the recipe.
(To be continued...)