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From: gwen
To: phaedrus@hungrybrowser.com
Subject: Catfish king copycats and Marsh Bakery
Date: Sunday, July 05, 2015 4:09 PM
Hello again and happy 4th,
Catfish king's dressing was, according to newspaper articles and remembrances, a
Russian or Catalina/Catalina French type dressing that was red and "rather thin,"
served in a small paper cup. I've found copycat recipes for the dressing and apple
fritters for Birmingham (not the Texas chain)'s Catfish King thanks to the "Recipes,
Please" recipe exchange column which appears in The Birmingham News, which included
the recipe for dressing you already posted. Perhaps they'll be helpful starting
points for replication? Folks have been requesting these recipes since the early 90s
judging by the paper's column, and no doubt craving them for longer, and this is the
best the newspaper could do. No luck identifying descendants or other possible keepers
of the old recipe files.
As for Marsh Bakery/bake shop,....Brad Marsh is quoted in a newspaper article as saying,
in response to a request for the coconut cake recipe, "I'll give you that when you give
me the recipe for coca cola."
The first recipe for apple fritters was furnished to the newspapers by one Anna Crocker
who stated that these fritters are very similar to the ones served by Catfish King.
The other recipe was developed by Nancy Doss when she was unable to find the original
recipe from Catfish King.
Apple Fritters
Crisco shortening, for deep frying
1 egg, slightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 cup diced, pared apples (or drained crushed pineapple)
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners sugar
1 teaspoon cinnamon
Heat 2 or 3 inches of shortening to 365 degrees Fahrenheit in a deep fryer or deep saucepan.
Combine egg and milk in a large bowl. Stir in one tablespoon of melted shortening and apple
or pineapple. Combine flour, granulated sugar,
baking powder and salt. Add to egg mixture. Stir just until mixed.Drop by tablespoonful,
a few at a time, into hot shortening (heated to 365 degrees).
Fry about 4 minutes, or until golden brown. Turn, as needed, for even browning. Remove with
a slotted metal spoon. Drain on paper towels. Combine confectioners sugar and cinnamon in a
small bowl. Roll fritters in mixture. Serve warm. Serves 6-8.
Apple Fritters
1 egg
11/4 cup self-rising flour
1/2 cup milk
2 tablespoons applesauce
2 tablespoons sugar
1 tablespoon melted butter or margarine
1 large, or 2 small, cooking apples, chopped
Mix all ingredients. Drop by tablespoon into hot cooking oil. Cook until brown.
Drain on paper towels. Sprinkle with confectioners sugar. Eat while hot.
Catfish king salad dressing replica
1 can Campbell's tomato soup
1/3 c sugar
1/2 c vinegar
1/2 c Wesson oil
1/2 tb finely chopped onion
1/2 tsp prepared mustard
1/2 tsp salt
1/2 tsp paprika
Mix, keep chilled
Dressing similar to that used at Catfish King
1 cup oil
1/3 cup chili sauce or catsup
1/3 cup sugar
1/4 cup vinegar
1 clove garlic
1 tsp celery seed
1 tsp salt
1/4 tsp instant minced onion
Mix well, keep refrigerated.
Catfish King salad dressing
1 cup red wine vinegar
1 cup sugar
1 cup oil
1 cup chili sauce
Combine all ingredients, mixing well. Chill before serving.
Best,
Gwen
Thanks, Gwen!
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From: Sandra
To: phaedrus@hungrybrowser.com
Subject: Recipes...
Date: Thursday, June 15, 2017 1:13 AM
I got the following recipes for Birmingham,Alabama's Old Catfish King Restaurants.
A woman on Facebook's "You Know You Grew Up In Birmingham, Alabama" Group shared
them with us. Her mother used to work at one of the Catfish King's. I thought you
might want to share them with your reader's who were interested in them.
Sincerely,
Sandra
_Barbara PT Wilson_
(https://www.facebook.com/barbara.wilson.10441?fref=ufi)
ok here it is folks - the secret to the chicken recipe is the fryer -
they had deep fat fryers - the cook soaked the chicken in buttermilk what
seemed like an hour or two in a big pan, large bus pan type thing, then she
put it over in the flour - no spices just flour and then she dropped it down
into the deep fryer :) as a child I witnessed thousands of pounds of that
chicken cooked
Apple Fritters
Crisco shortening, for deep frying
1 egg, slightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 cup diced, pared apples (or drained crushed pineapple)
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners sugar
1 teaspoon cinnamon
Heat 2 or 3 inches of shortening to 365 degrees Fahrenheit in a deep fryer
or deep saucepan.
Combine egg and milk in a large bowl. Stir in one tablespoon of melted
shortening and apple or pineapple. Combine flour, granulated sugar,
baking powder and salt. Add to egg mixture. Stir just until mixed.Drop by
tablespoonful, a few at a time, into hot shortening (heated to 365
degrees).
Fry about 4 minutes, or until golden brown. Turn, as needed, for even
browning. Remove with a slotted metal spoon. Drain on paper towels. Combine
confectioners sugar and cinnamon in a small bowl. Roll fritters in
mixture. Serve warm. Serves 6-8.
Catfish king salad dressing
1 can Campbell's tomato soup
1/3 c sugar
1/2 c vinegar
1/2 c Wesson oil
1/2 tb finely chopped onion
1/2 tsp prepared mustard
1/2 tsp salt
1/2 tsp paprika
Mix, keep chilled
Thanks, Sandra!
From: Virginia
Sent: Monday, July 06, 2015 6:20 PM
To: phaedrus@hungrybrowser.com
Subject: Recipe request
Hi
I was looking for a recipe for Coney Dogs and ran across your site. I was surprised
that there were 2 requests from my home town of Lafayette, Indiana.
One was for the Dog and Suds and the other from the Puritan Coney Island.
The Puritan Coney Island was owned by a high school friend's family. My friend's name
was Louis Chrissikos. Unfortunately Louie and his parents are both deceased. I believe
the Puritan moved from 648 Main St to 501 Columbia St. in 1997 In 1985 the restaurant
was taken over by a new owner. The new diner is called the Sunrise Diner
According to their web page http://sunrisediner.com/ they still serve the Coney Dog
made well known by the Chrissikos family.
Now the purpose of my request, I was hoping you might be able to acquire the recipe
from the Sunrise Diner. I hope you meant it when you said you like chatty letters.
Virginia
Port Byron, IL
Hi Virginia,
I do like chatty letters. I like to know the historical context of recipes that are requested. Those are nice photos as well.
According to the information that Sunrise Diner gives on their site, they replaced 5th Street Coney Island at their location,
and they claim to serve Coney Islands like 5th Street did, not like Puritan did.
See: History Fifth Street Coney Island:
Sunrise Diner History
The original location on Main Street had 42 seats, fine for a fledgling restaurant, but as the diner gained popularity it quickly outgrew the space. Fortunately, a nearby historical building (circa 1860), home to the Fifth Street Coney Island restaurant since 1960, became available. On July 18, 1997 the diner moved into the space at 501 Columbia Street. To this day the kitchen serves up the Coney Loin, Coney Dog and Baked Beans made famous by their predecessor.
There is a message board here about 5th Street Coney Island. Note that one of the messagers on that board says that Sunrise Diner refuses to give out their Coney sauce recipe. 5th Street Coney Island was owned by the Malakis family: Topix
Regarding Puritan Coney Islands, I was once again unable to find any recipes for Puritan’s Coney Sauce. Bill Chrissikos’ grandson, Bill Haldeman, posts about his family on this Facebook page about Lafayette nostalgia: Facebook - Lafayette, In 1
Bill Haldeman, who is a nephew of Louie and a former employee of Puritan Coney Island named Larry Mahler, both post here:
Facebook - Lafayette, In 2
Virginia, you might write to these gentlemen (Bill Haldeman, Larry Mahler) via their Facebook pages and ask them about the Puritan Coney Island sauce recipe.
I found an interesting Facebook post on this page: Facebook - Lafayette, In 3
Jean Ann Miley Young: My son became a special friend of Lou's many years ago, we started taking him there when he was still in grade school...over the years that friendship of man and boy continued to grow, too soon the boy became a man and moved away from Lafayette and took that special friendship with him in the form of Lou's personal recipe for the coney sauce....we miss you Lou.......Puritans Coney Sauce Lives On!!!!!
It appears that she is saying that Lou Chrissikos gave her son the recipe for Puritan Coney Island sauce. You might write to her and ask her about it. She says “Puritans Coney Sauce Lives On!!!!!” What does she mean by that? Does her son operate a Coney Island restaurant? If so, what is its name and where is it located?
I do have a recipe that claims to be a clone of a Lafayette Coney Island sauce. I found this recipe some time ago, but it doesn’t say which Lafayette Coney Island’s sauce it is a clone of. I can’t comment on it’s authenticity, but you might try it and see whether it is close to your memory of Puritan’s. See below.
Phaed
Lafayette Coney Island Sauce
In a deep skillet, brown 1 lb. ground round in just enough oil to cover
bottom of pan. Stir and crumble til no longer pink. Mash with fork to
consistency of rice and keep on low heat. Meanwhile you put into a blender:
14 oz. clear chicken broth, 4 T. flour, 1 T. chili powder, 1 T. paprika, 1 t.
ground cumin, 1 t. turmeric, 1 T. chicken bouillon powder (or 3 cubes
mashed) and 6 oz. V-8 juice. Blend briefly to combine, add to meat and stir
til smooth and thickened. Remove 2 c. mixture to a blender, puree and
return. Serve spooned over hot-dogs or in bowls as a chili.
(serves 6)
From: Basheera
Sent: Monday, July 06, 2015 10:21 AM
To: phaedrus@hungrybrowser.com
Subject: Gelatin recipe
Good day Uncle Phaedrus,
I've been searching for a recipe on how to make your own gelatine from
sheep/cow/chicken bones. What im looking for is not a bone broth to use
in meaty dishes. It's the powdered stuff I'm aiming for. I suspect it
would be an age old recipe. I want to make marshmallows and jelly sweets
with it and can't use the store bought stuff for religious reasons.
Many thanks and kind regards,
Basheera
Hello Basheera,
I cannot find a recipe for making homemade gelatin powder from bones. According to a comment that I saw on a blog, there may be such a recipe in this book, which is available on Amazon: “The Encyclopedia of Country Living", 10th Edition Paperback – July 1, 2008” by Carla Emery
When you say you can’t use ordinary gelatin for religious reasons, I am going to speculate from your name that you can only use gelatin that has been prepared halal. You can buy halal gelatin powder at a number of groceries that sell halal products. Also, see these sites:
Alibaba
21Food
Commercial kosher gelatin powder is also available.
There is a recipe for marshmallows using halal gelatin here: YasalamCooking
Another alternative might be to use an all-vegetable substitute for gelatin. These are the most popular:
Unflavored Vegan Jel by Natural Desserts, which is made of vegetable gum, adipic acid, tapioca dextrin, calcium phosphate, and potassium citrate
Carrageenan, Carrageen, or Irish Moss - dried seaweed; carrageen extract called carrageenan is used in some vegan Kosher gel products like Lieber's Unflavored Jel.
Agar, Agar-Agar, or Kanten: cooked and pressed algae
There are probably recipes online for making marshmallows with these products.
If I can be of further assistance, let me know.
Phaed
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