“The secret to moist and flavorful game, such as deep fried turkey, is the cooking oil,” says WildCheff Denny Corriveau. “Cottonseed oil has a neutral flavor, which allows the distinctive flavor of the game to reach the palate – not the taste of oil.”

Click here for tips on deep frying wild turkey.    

Cottonseed oil plays a starring role in the show’s fifth episode, “Southern Fried,” when host Bognar treks to Texas in search of the perfect frying oil to prepare Southern staples such as catfish and gator. He finds it in some big, white, fluffy piles of cottonseed.

“You know the old saying: if it grows together, it goes together,” Bognar says. “Cottonseed oil is produced throughout the South and has become a favorite for frying locally farmed catfish and alligator, not to mention hushpuppies, chicken and other Southern fried standbys.”

Visit The History Channel website for more airtimes.

Homemade Mardi Gras Beignets
Recipe adapted from Paula Deen’s French Quarter Beignets

Ingredients
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
6 1/2 cups flour
1/4 cup shortening
Nonstick spray
Cottonseed oil, for deep-frying
Powdered sugar

Directions
Mix water, sugar, and yeast in a large bowl and let sit for 12 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture into larger bowl with yeast mixture. Stir 3 cups of the flour into the egg and yeast mixture. Add shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with a towel. Let rise at room temperature for at least 2 hours.

Preheat cottonseed oil in a deep frying pan to 370 degrees F. (Tip: Use the count test to determine if the cottonseed oil is hot enough. Drop a test beignet into the oil; if the beignet rises to the top of the oil within eight seconds, the oil is ready.)

Roll the dough out to about 1/4-inch thickness and cut into small squares. Use a pizza roller for straight lines, or cookie cutters for fun shapes. Deep-fry until they turn golden, flipping or basting to allow even cooking. After the beignets are fried, drain briefly on paper towels, then transfer to a tray and cover generously with sprinkled powdered sugar. Serve warm.

1. Use the right oil
“It’s all about the oil,” says Benrud. “We use only 100 percent cottonseed oil, which is very neutral in flavor, and won’t overpower the simple sweetness of the beignet.”

Cottonseed oil is naturally trans free with a neutral flavor and high smoke point. The oil is commonly available in commercial quantities and popular among snack food manufacturers. Consumers can also purchase the oil at various sporting goods stores around the country.

2. Turn up the heat

“Arriving at a high temperature, around 370 degrees, is a crucial step,” he says. “Use the count test to determine if the cottonseed oil is hot enough. If the dough rises to the top of the oil within eight seconds, it’s ready.”

3. Bite size is better

“Scale down the size of each beignet,” he explains. “Café du Monde uses giant fryers and gallons of oil. At home, most cooks use a smaller skillet and a smaller quantity of oil, which together hold less heat. With smaller beignets, the heat reaches the inside more easily, making them perfectly light and puffy.”

For helpful more tips, visit Café du Monde’s Web site.