Hushpuppies are really cornbread in fritter form. A fish fry just wouldn’t be complete without a basket full, and my family loves them with many other meals as well. I’ve even served them as an appetizer with an assortment of dipping sauces. I love the stories associated with hushpuppies. There seems to be a common thread about how they got their whimsical name although the cooks supposedly responsible for the name range from fisherman, to cowboys on the trail, to military men.
- 1 cup plain yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp seafood seasoning [i.e. Seafood Magic Old Bay or similar]
- 1 tsp salt
- 1 1/2 tsp granulated garlic
- 1/2 tsp onion powder
- 1 large egg beaten
- 1 cup buttermilk
- 1 medium sweet onion finely diced
- 6 cup peanut or vegetable oil for frying [approximately]
- Sift together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, seafood seasoning, salt, granulated garlic and onion powder
- Whisk together the egg and buttermilk.
- Add to the dry ingredients with the onion. Mix until fully moistened.
- Let the batter rest on the counter while the oil heats.
- Heat the oil to 350°F. Use a Tbsp or 2 oz ice cream scoop to divide the dough. Fry in batches, carefully dropping into the hot oil.
- Cook for around 4 minutes, turning as needed for even browning.
- Remove with a slotted spoon to paper towels to drain.
- Season lightly with additional seafood seasoning immediately after removing them from the oil. Keep warm until serving.