Fish Pie---?

[Caroline Brown]

I would like to taste someone else's successful hush puppies to see what they should be like.

Here's a link, Anna, but I hope your teeth are up to it:

http://www.hushpuppies.com/US/en/home

I prefer something softer, like slippers.

Love,

Caz
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[Anna Morris]

Get the oil good and hot...300° f. Don't put too much liquid in batter (I like to use buttermilk) Roll it up on a wet spoon(so it doesn't stick) and drop it in oil ( I like corn oil)

Hot grease lets it form a crust before it is saturated.

And if you really want hushpuppies that you'll slap your momma for, use diced valdalia onions instead of dried onions or onion powder.

I like to add some minced bell peppers in the mix too, but that's not necessary if you don't like em.

Thanks.

One of my attempts at hush puppies contained onion and green pepper. Sounded so good. I must not have had the oil at the right temperature.

[Cris Malone]

I have never been able to make hush puppies. They just soak up all the oil.

Get the oil good and hot...300° f. Don't put too much liquid in batter (I like to use buttermilk) Roll it up on a wet spoon(so it doesn't stick) and drop it in oil ( I like corn oil)

Hot grease lets it form a crust before it is saturated.

And if you really want hushpuppies that you'll slap your momma for, use diced valdalia onions instead of dried onions or onion powder.

I like to add some minced bell peppers in the mix too, but that's not necessary if you don't like em.

[Robert Linford]

Fear not, Gareth :

https://uk.answers.yahoo.com/question/index?qid=20090319100727AAwSM2R

[Sam Flynn]

Well, their cats do, as in the song "Pardon me boy, is this the cat that chewed your new shoes?"

It must be forty years since I heard that joke, Robert. Thanks for reminding me! I've been waiting to resurrect the "lime green hairy-lipped squid" joke one day, but I can't remember what the buildup to the punchline was. Something to do with washing dishes, obviously, but that's all I can recall.

[Robert Linford]

Well, their cats do, as in the song "Pardon me boy, is this the cat that chewed your new shoes?"

[Sam Flynn]

Just fry my fish in cornmeal with some hush puppies on the side.

Hush Puppies? You eat shoes?!!

[Anna Morris]

Just fry my fish in cornmeal with some hush puppies on the side. And leave em whole (cept cut the heads off I reckon) Don't want any of that fillet crap.

I have never been able to make hush puppies. They just soak up all the oil. At this time my gall bladder doesn't even want me to think about such things so I guess I am done experimenting.

I would like to taste someone else's successful hush puppies to see what they should be like.

[Cris Malone]

Just fry my fish in cornmeal with some hush puppies on the side. And leave em whole (cept cut the heads off I reckon) Don't want any of that fillet crap.

[Anna Morris]

"Irish potatoes"

When Irish eyes are smiling....

Cute!

I think my fish pie is one of the best things I have cooked. I shared some with a friend for lunch and the friend said the peas were the only good part. So I said, just imagine it as mashed potatoes and gravy and don't ask any questions. My friend would have enjoyed tuna noodle casserole. I had been wondering why the latter is so popular here when we could have been eating fish pie.

I imagine surstromming would be excellent in a future tuna noodle concoction. I think my friend has that coming.

[Robert Linford]

"Irish potatoes"

When Irish eyes are smiling....

[Anna Morris]

Are we allowed to say that these days? Shouldn't it be "Native American potatoes"?

Ah, yes...my mistake!

Disgracefully, in the U.S. we still use the term "Irish potatoes" and that certainly lends "white privilege" to the humble spuds.

[Sam Flynn]

Red skinned potatoes have the least starch

Are we allowed to say that these days? Shouldn't it be "Native American potatoes"?

[Anna Morris]

Hi, Caz. Thanks for the recipe!

While waiting for your reply I did a bit of research. Your recipe is by far the best for what is to be accomplished. The boiling of the potatoes develops starch on the outside. The starch is what turns crisp.

Translating the potato species into American, according to some recipes I read:

Russet potatoes have the highest starch and are best used in these recipes.

Yellow potatoes like Yukon Gold will work.

Red skinned potatoes have the least starch and though they will be tasty, will not fully accomplish what is desired.

[Caroline Brown]

Nope, it's Manitas de Fish Platter.

Then all I can say, Robert, is look out for Flaccid Old Flamingo.

Love,

Caz
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