Season to Taste

I guess because I don’t ever utilize the Pawhuska Lake for fishing, I’ve never realized how many visitors come to town to fish during trout season.

I have been afforded the opportunity to meet and chat with several very interesting and enthusiastic fans of the sport. Last Saturday, a lovely couple from Wichita, Kan., was in our fair city to “wet a line” and they got me so fired up to cook a trout that I can hardly wait to send my husband out to the lake to catch us one. (Now, you didn’t seriously think I WAS GOING TO GO BAIT A HOOK?)

WOULD YOU LIKE HUSH PUPPIES WITH THAT TROUT?

1 cup self rising cornmeal mix

1/2 cup self rising flour

1 generous Tbsp. sugar

1 large or jumbo egg

1/2 cup of whole milk or beer

1/2 cup finely minced sweet onion

1/2 cup finely diced red bell pepper

1 jalapeno, seeded and finely diced

oil for frying

Mix the first 3 ingredients together in a bowl. Push the ingredients to the sides of the bowl in order to make a “well” in the center.

In a second bowl, combine everything but the oil. Pour this mixture into the well you created and stir to moisten.

Add oil to a Dutch oven until it is about 3 inches deep. Heat until hot or 375 degrees. (I use a Fry Daddy)

Fry in small batches by dropping rounded Tbsp. of the hush puppy mixture into the hot oil and fry until golden brown. Drain on paper towels. *Note: you may also drain these on a cookie drying rack and they will remain crispy.)