Professor Dawghair

Brenda Gannt fried eggplant and some roasted chicken wings.

This probably won't work since the steaks are well done and this relies on there being some juice collecting on the plate while it's resting, but I'll put it out there anyway.

I mix a very small amount of horseradish sauce, balsamic vinegar and a smidge of anchovy paste and put it on my plate while the steak is resting. Usually some juice collects under the steak while it's resting. When it's time to eat, I tilt the plate and mix that concoction into the steak juice.

I'm really talking about a small amount. No more than a teaspoon total. Maybe less. I just eyeball it.

The flavored juice becomes the "sauce" and it's delicious.

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Im suprised Georgia fans arent in this thread.....I may be wrong but they may have only given up 50 one time in their entire history.

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Three times.

60 in 1931 vs USC
52 in 1995 vs Florida
51 in 2006 vs Tennessee

Next closest is 48 vs Oklahoma in the Rose Bowl but we won that game.

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That’s the same recipe my grandmother used. Good times.

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I think it's an old one. My MIL got it from an older lady who worked in the pre-school kitchen at LSU.

fried bream, cheese grits and cole slaw

In case you don't feel like crying - Amazon link

Serious Eats recommends these for poultry shears

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how do I keep the beans from burning

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Have you tried a heat diffuser if you have a gas stove? You might have some hot spots based on the type of pot or flame pattern.

Have you ever tried cooking them in the oven? Works great with a heavy Dutch oven. Never had a problem with burning or scorching in the oven.

With that lineup, I would fry the hush puppies first. Knock them out and put in a low oven or cambro without anything covering it. Leave the oven door cracked open or cambro door slightly open if using one.

Next the fish - as someone else said, make sure you drain it well while in the fry basket. Tilt it so any oil on top of the fish drains off too.

I line the disposable pans with a layer of butcher paper and one layer of fish. No fish laying on top of each other. Then another layer of butcher paper and fish. Keep it all loose with plenty of airflow.

When you have enough fish fried to start people eating, fry a few batches of fries.

After that rotate between fish and fries based on how fast the food is moving.

Fish that sits for a while is never as good as right out of the fryer but I've had good luck with this method. I've served as many as 150 people this way.

Main thing is don't lay any fish on top of each other and have plenty of airflow.

They will stay hot for plenty of time to get them served.

Edit - found a pic. There are at least a couple of layers under this one.

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Todd Graves worked at Guthries while in grad school

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He did but it was Undergrad while in Athens.

I like that recipe. It's basically what I use. I back off the W sauce and try to use fewer saltines... just enough to hold it together.

Found that if you put them in the freezer on a plate after forming, you can use less filler. Once they start to freeze, reshape them and put them back in for a little bit. They tend to stay in better form when frying if they are slightly frozen.