The marriage of music and food

The 501 is certainly not lacking in this area. Many wonderful restaurants provide great food with live music – making your whole experience quite superb. Whether you are out for a moment of relaxation after work, dinner with friends or dancing the night away, you are sure to find it in the 501.
At our restaurant, Tiffany’s Soul Food & More in Downtown Conway, on selected evenings, we feature live music accompanied by mouth-watering foods. I decided to feature some of our top sellers during these particular evenings. These are some of our most highly requested items. You are sure to find great food and great music in the 501.
Southern Fried Catfish

Salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 1⁄2 cups fine cornmeal
1⁄2  cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay
1 quart vegetable oil for deep frying

In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side and set aside to marinate.
In a two gallon resealable plastic bag, combine the cornmeal, flour and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
Heat oil in deep fryer to 350 F.
Deep fry fillets until golden brown, about 10 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Crispy Fried Chicken Wings

2 eggs
2 cups buttermilk
4 pounds chicken wings, split and tips discarded
3 cups all-purpose flour
1 cup crushed saltine crackers
1 teaspoon ground black pepper
1 teaspoon ground dried thyme
1⁄4  teaspoon cayenne pepper
1 teaspoon salt
1⁄2  teaspoon garlic powder
4 cups peanut oil for frying
Salt to taste

Beat the eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt and garlic powder in a large mixing bowl.
Heat oil in a deep-fryer or large saucepan to 350 degrees F.
Remove the chicken wings from the buttermilk marinade and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat.
Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate and season to taste with salt before serving.

Apricot and Peach Fried Pies

4 cups all-purpose flour
2 teaspoons salt
1 cup shortening
1 cup milk
8 ounces dried apricots
1 (6 ounce) package dried peaches
3⁄4 cup white sugar
2 cups vegetable oil for frying

To make crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
To make filling: In a large saucepan, combine apricots, peaches and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
Place oil or shortening in a small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

Homestyle Potato Chips

4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt
1 quart oil for deep frying

Place potato slices into a large bowl of cold water as you slice. Drain and rinse, then refill the bowl with water and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
Heat oil in a deep-fryer to 375 degrees F. Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.