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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.

Yield: makes About 4 Dozen

Ingredients

  • Vegetable oil
  • 3 cups self-rising cornmeal flour
  • 23 cup self-rising flour
  • 1 small yellow onion, peeled and finely chopped
  • 1 small green bell pepper, stemmed, seeded, and finely diced
  • 2 12 cups buttermilk
  • 1 egg, lightly beaten

Instructions

  1. 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.
  2. 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.

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