HOLLEY’S RECIPES

HOLLEY’S RECIPES

By Brenda Owen

Daily Journal

Holley’s Restaurant owners, Thomas and Laverne Galloway, wouldn’t divulge the family recipe for their popular salad dressing, but they did share their techniques for making superb slaw, fabulous baked fish, and hushpuppies that will please even the most picky palate.

Holley’s Super Slaw

1 large cabbage

2 carrots

1/4 cup sweet pickle juice

1/4 cup sugar

1/4 cup mayonnaise

Salt and pepper to taste

Grate cabbage and carrots together. Mix remaining ingredients well, then pour mixture over cabbage and carrots. If slaw seems too dry, add more mayonnaise and salt and pepper to taste.

Holley’s Hushpuppies

2 cups meal

2 tablespoons flour

1/2 cup chopped onion

2 eggs

1/2 cup mayonnaise

Mix all ingredients. (If mixture seems dry, add more mayonnaise). Drop by tablespoons into hot oil. Cook until golden brown on each side. Drain well on paper towels. Serve hot.

HOLLEY’S TANGY BAKED FISH

Catfish fillets

Butter or margarine, melted

Lemon pepper

Garlic salt

Brush fillets with melted butter or margarine. Sprinkle with lemon pepper and garlic salt, to taste. Wrap individual fillets in clear plastic wrap and microwave. (Fish should be cooked until well done following the manufacturers directions on your microwave.) About 10 minutes is average. Serve piping hot with wedges of fresh lemon, if desired.

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