1 Large onion, diced
1 16-ounce can tomatoes
1 16–ounce cream-style corn
Salt and pepper to taste
Tabasco Sauce to taste
3 cups self-rising cornmeal
1 cup self-rising flour
For hush puppies: Combine onion, tomatoes, and corn in large bowl. Mix thoroughly, using hands to mash and combine. Add salt, pepper, and Tabasco.
In another bowl, combine cornmeal and flour. Add just enough of the tomato-corn mixture to make a thick, doughy paste. Use teaspoon to shape hush puppies into rounded ovals. Drop into deep fat fryer and fry until golden brown, about 2 to 3 minutes. They will float to the top and turn themselves over when done. Remove, drain, and serve with mullet.
2 to 4 pounds mullet, catfish, or mackerel
1 cup milk
1 cup seasoned flour (salt and pepper added)
1 package crackers (Charles uses Ritz), crushed into fine crumbs
For mullet: Combine milk and eggs. Roll fish in seasoned flour. Dip into egg-milk mixture and then into cracker crumbs until well coated. Drop fish into deep fat fryer and cook until they float to top, about 1 to 2 minutes. Remove and drain. Serve hot with hush puppies.
Old-Fashioned Cole Slaw
1 small head cabbage
1/3 cup sugar
2 tablespoons vinegar
2 tablespoons mayonnaise or salad dressing
1 small onion, minced
1/2 teaspoon paprika
1/2 teaspoon celery seed
Pinch of salt
Paprika for color
Chop cabbage into finely cut pieces using hand chopper or food processor. Mix sugar, vinegar, and mayonnaise together until thoroughly blended.
Pour mixture over chopped cabbage and combine well. Add minced onion, celery seed, and salt. Mix again. Sprinkle paprika over top for color and cover and refrigerate until ready to serve.
Johnny and Donna