1 whole chicken (or boneless chicken breast, whatever you prefer)
2 cups self-rising flour
1 teaspoon salt
3 tablespoons shortening
3/4 cup buttermilk

Boil over medium heat the chicken and 1/2 teaspoon salt in water to cover for approximately two hours. In the last fifteen minutes prepare your dumplings as follows:
In a large bowl combine flour and 1/2 teaspoon salt, then cut in the shortening. Add buttermilk, stirring with a fork until all ingredients are moistened. Turn the dough onto a well floured surface and knead lightly four or five times. Roll the dough until its almost paper thin. Slice into strips.
Remove the chicken from the boiling water. Remove all bones and skin from chicken, chop into chunks and return to boiling liquid. Drop in dumplings, cook for approximately ten minutes. Serves four to six.

1/4 cup cornmeal
1/4 cup flour
2 eggs beaten
1 12oz beer
1/4 cup minced onion
3 cups oil (your choice) salt and pepper to taste

Mix, in a medium bowl, the flour, cornmeal, salt and pepper. In a separate bowl beat the egg, add the beer and onions . Cut the fillets into squares. Heat the oil. Roll the fish in the flour mix, then into the beer mix then back into the flour mix. Next put into the hot oil and cook until brown -

You can cook a little longer so they're really crispy.