Jackson Free Press

What is it about the simple act of putting something on a stick that just makes it irresistible? Is it the convenience of having an easy way to transport food from plate to mouth? Is it some childhood remembrance of popsicles long past?

I'll leave those questions for the world's philosophers. I just know I love it.

With the Mississippi State Fair having just passed, no doubt many Mississippians will get their fill of stick-skewered and deep-fried delights. Personally, I prefer to eat my stick-centered treats in the company of chain-smoking, overly made up, face-sucking, hickey-laden teenagers in impossibly tight jeans, but if this is not your bag, you can revel in the joys of "(insert meat here) on a stick" in the privacy of your own home. You just need to know some basics.

First, you'll need a good batter recipe. Actually, first you'll need a stick, but I figured you already knew that.

Secondly, you'll need oil with a high smoke point. Peanut oil never lets me down.

Thirdly, you'll need either a home deep-fryer, or a heavy stock pot or Dutch oven.

Lastly, I would recommend a good homeowners policy just in case it all goes horribly, horribly wrong.

Once you have your gorgeous, golden goodies in your hand and ready to eat, I suspect that the aroma will cause you to have a sudden yearning for the midway. If this happens, don't jump in your car. Just turn on MTV's "Jersey Shore" and eat your stick-food with the volume way up. You'll get just about the same effect.

Stick-Food

Your choice of meat (steak, chicken, etc.) cut into 1-1/2 inch cubes
Yellow onions, cut into eighths
Dill-pickles, sliced thick
Salt and Pepper

Batter
2 cups all-purpose flour
3 cups club soda
1 tablespoon creole seasoning

Mix all ingredients in a large mixing bowl until all flour is fully incorporated and the mixture is thick enough to adhere to the food. If it is too thick, add more soda. Too thin, add more flour. You'll eventually get it just right.

Heat the oil to 350 degrees.

Take your preferred meat, some yellow onions and some thick dill-pickle slices, dried with a paper towel. Season everything liberally with salt and pepper. Alternate the meat, onions and pickles as you slide them onto the stick, leaving enough room to use the leftover stick as a handle. Dip everything into the batter and shake off the excess. Slowly lower the batter-dipped goodness into the hot oil and let it cook until deep golden brown. Remove from the heat and allow to drain and cool for about five minutes.