It goes without saying "I love to cook". No I am not a chef and never claimed to be. I am just a hungry Cajun who loves the outdoors and outdoor cooking. I have tried many different spices and ways to cook not only wild game but a variety or foods. I have spent two years cooking at camps and outdoor events trying to perfect my own spice blend. In 2005 I finally got my recipe down to what I thought was a good balance of herbs and spices while keeping the sodium content down to 8% in my original blend. After successfully taking this blend to market it inspired me to create more products under the Camp Dog brand. I have since then came up with a milder blend of spice but with 10% sodium for those who still like and can tolerate a little more salt. I have also come up with a Fish Fry Batter that is pre-seasoned with my original blend. My latest product is a Hush Puppy Mix and today I will introduce you to and show you how to make 65 to 75 hush puppies with my one pound bag of mix.YOU WILL NEED:
One bag of Papa Scott's Hush Puppy Mix
One Egg
One cup of whole milk
A deep fryer and vegetable oil
In a large bowl mix all ingredients together and let stand for about 15 to 20 minutes while you prepare your deep fryer for cooking. Heat oil to 300 deg. F With a small spoon drop 10 to 12 spoons of hush puppy mix into hot oil, cook for a couple of minutes are until golden brown, turning them over half way through. Hush puppies will ball up on there on.
Scott Perrodin
Head Camp Dog
Head Camp Dog
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