Hush Puppies

Ingredients

1 quart vegetable oil for frying, or as needed 1/2 cup all-purpose flour 1/2 cup self-rising cornmeal 1/2 onion, minced 1/2 cup milk 1 egg, beaten 1 stalk celery, minced 2 cloves garlic, minced 1 pinch Cajun seasoning, or to taste

Directions:

	Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
	Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl.
	Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.

Crispy Fried Cod

Ingredients 

4 cod fish fillets
1.5 cup all-purpose flour
4 teaspoons sea salt
2 teaspoon cracked pepper
2 egg
2 tablespoon water
Veggie oil, about halfway up your pan (for frying, I used cast iron)

Directions

Cut each fillet into 3 pieces and dry on paper towels.
Heat the fat until the end of a wooden spoon bubbles, about 375*.
Mix flour with salt and pepper in a flat dish.
Mix egg and water in a bowl.
Dredge cod pieces on all sides and shake off excess flour.
Dip dredged pieces into egg wash and shake off excess egg.
Dip into flour once again and shake off excess flour.
Fry in hot fat until the pieces are nicely browned. Don't crowd the pan. 

Depending on the thickness of the fish it could take 2 to 5 minutes. Try to turn no more than once.

French Fries

Ingredients

4 Russet Potatoes
1-2 qt. vegetable oil
salt

Directions

Cut potatoes into strips for frying
Blanche 3-4 minutes in very salted, boiling water until tender
Remove from water, place in single layer on cookie sheet, put in freezer to cool

Once cool, fry for 3-4 minutes in very hot oil to crisp the outside
Drain, place in single layer on cookie sheet, return to freezer

Once frozen (1-2 hours), fry again for 2-3 minutes for extra crispy outside
Drain, salt immediately