Viewing page 2 of 17

This transcription has been completed. Contact us with corrections.

Transcription: [00:02:45]
{SPEAKER name="Peggy Miller"}
Well I cleaned them real good so, and cut them up in pieces because there's too many, you can't give em a whole fish maybe. But, usually we have plenty of fish, to uh to have all they want but we cut em up and fry em.
[00:02:58]
{SPEAKER name="Peggy Miller"}
Deep fat!
{SPEAKER name="Forrest B. Joiner"}
Then uh, wha- what'd you put em, in a batter first or something?
[00:03:01]
{SPEAKER name="Peggy Miller"}
Just drop mine in meal.
[00:03:03]
{SPEAKER name="Forrest B. Joiner"}
Uh huh, Cornmeal?
{SPEAKER name="Peggy Miller"}
Cornmeal.
{SPEAKER name="Martha Barrs"}
Georgia cornmeal.
[00:03:07]
{SPEAKER name="Peggy Miller"}
Right, Georgia cornmeal.
{SPEAKER name="Martha Barrs"}
Cause this up here is too coarse and that in Georgia is just-
{SPEAKER name="Peggy Miller"}
Fine!
{SPEAKER name="Martha Barrs"}
It's fine meal and it'll stick.
That makes things brown.
{SPEAKER name="Peggy Miller"}
Yes sticks to it.
[00:03:16]
{SPEAKER name="Peggy Miller"}
At home we have a wash pot thats cut off half in two. Then we have a frame thats made with, got a butane burner under it, and we get outside and we do all this outside in the yard.
{SPEAKER name="Martha Barrs"}
Yeah.
[00:03:32]
{SPEAKER name="Peggy Miller"}
Um, whenever you cook em that way some of us may be scalin' and some of us fryin', and then some of us makin' some hushpuppies and things to go along with it. And a lot of the farmers to do this right whenever they start to drain their ponds,they do it right on the dam...
{SPEAKER name="Martha Barrs"}
Yes.
{SPEAKER name="Peggy Miller"}
Right on the pond dam.
[00:03:48]
{SPEAKER name="Martha Barrs"}
Yeah.
{SPEAKER name="Forrest B. Joiner"}
Carrie the cook- Carrie the cooker.
Yes, uh huh.
{SPEAKER name="Peggy Miller"}
Carrie the cooker to the pond dam.
[00:03:51]
{SPEAKER name="Forrest B. Joiner"}
This is uh, the-the cookers they use there-there's j- some different varieties but they're all pretty much the same. It's uh, like three or four metal legs with a hollow metal container welded on at the top.
{SPEAKER name="Martha Barrs"}
Uh huh.
[00:04:02]
{SPEAKER name="Forrest B. Joiner"}
Various people that have welding tools will make these. And then they'll have uh, uh a butane or propane burner right down at the bottom of the container. And then you can carry it out to wherever you wanna go and just put your oil up there in the top, get the fire going hot under there, and uh fish will come right out of the pond and into that.
[00:04:20]
{SPEAKER name="Peggy Miller"}
Some will be cleanin'
{SPEAKER name="Martha Barrs"}
Yeah.
{SPEAKER name="Peggy Miller"}
Some will be fryin', and some will be cookin' the hushpuppies and things will go along.
{SPEAKER name="Martha Barrs"}
That's right.
[00:04:25]
{SPEAKER name="Forrest B. Joiner"}
How do you, how do you make the hushpuppies? What are those, what are those made out of?
[00:04:30]
*laughter*
{SPEAKER name="Peggy Miller"}
I usually use an old-fashioned recipe what you call for meal, flour, onions, salt, and pepper. And you mix them up to where they will when you drop them in the batter it will be rather still but whenever they come out they will be, uh...
{SPEAKER name="Martha Barrs"}
Puffy.
[00:04:46]
{SPEAKER name="Peggy Miller"}
Little puffy, 'bout this big a'round and about this long.
[00:04:50]
{SPEAKER name="Forrest B. Joiner"}
Ah, you mix em with water or milk?
{SPEAKER name="Peggy Miller"}
Mix em with water.
{SPEAKER name="Martha Barrs"}
Water.
{SPEAKER name="Forrest B. Joiner"}
With water.
{SPEAKER name="Martha Barrs"}
Water.
[00:04:54]
{SPEAKER name="Martha Barrs"}
Mhm. I- I put onions and some garlic, and butter...