Hush puppies are delectable little balls of fried, seasoned cornbread, and a favorite accompaniment to Fried Catfish . You can fry them right alongside the catfish, in the same hot oil, in the same skillet, if you like.
Hush puppies are delectable little balls of fried, seasoned cornbread.
Yield: makes About 4 Dozen
3 cups self-rising cornmeal flour
2⁄3 cup self-rising flour
1 small yellow onion, peeled and finely chopped
1 small green bell pepper, stemmed, seeded, and finely diced
2 1⁄2 cups buttermilk
1 egg, lightly beaten
Pour oil into a large, deep cast-iron or heavy-bottomed skillet to a depth of 3" and heat over medium-high heat until hot but not smoking, 350°–360° on a candy thermometer.
Meanwhile, combine cornmeal flour, flour, onions, and peppers in a large mixing bowl. Add buttermilk and egg and mix well. Working in batches with a small ice cream dipper or spoon, drop batter by the scoop or spoonful into the hot oil and fry, turning occasionally with metal tongs or a slotted spoon, until hush puppies are browned and crisp, about 5 minutes. Push loose any hush puppies that stick to the bottom or side of the skillet as they fry. Transfer with a slotted spoon to paper towels to drain. Serve hot.