On Thu, 28 Feb 2008 16:00:07 GMT, Lou Decruss wrote:

> On Wed, 27 Feb 2008 19:09:30 GMT, Sqwertz >
> wrote:
>
>>On Wed, 27 Feb 2008 11:30:41 -0600, Lou Decruss wrote:
>>
>>> I've got orange roughy thawing for dinner and I think I'd like to deep
>>> fry them and make hush puppies. Not sure about the other sides yet.
>>> I've made hush puppies before and they weren't all that great. I
>>> found the following recipe and would like to know if it's any good?
>>> Or if someone has a better one I'd appreciate it very much.
>>
>>I follow a basic hushpuppy recipe, then I add lots of onion,
>>bacon bits and cheese. Short of that or a great dipping sauce of
>>some sort, there's really no way to make "good" hush puppies.
>>
>>Chicken fat is much better than bacon fat for that recipe. Fry
>>in peanut oil if possible. Since they don't fry long, it should
>>really matter much.
>
> Thanks Steve. Yesterday was going to be a slow work day but turned
> into a nightmare, so everything has been put off to today. I don't
> have chicken fat so bacon fat will have to do.

Save all your skins and assorted fat globules from trimmed and
skinned chicken parts, then render them down. in a frying pan.
The crispy skins can be eaten as chicharrones, and the fat gets
saved for frying potatoes and other schmaltz uses. Way better
than bacon fat, IMO.

-sw