As much as I cook and love to cook, I don’t often fry things. We have an outside propane burner that had been in the garage. I only used it for Low Country boils as frying (ever since the fried turkey incident) with it scared me half to death. I finally decided to conquer my fear and try outside frying again. Hence, the almost weekly fish fry was born!
As a native Floridian, it was not uncommon for us to have fish frys most every weekend. My Daddy was an avid mullet fisherman so we always had fresh mullet. We also would bottom fish for Snapper and Grouper, as well as snorkel for Scallops. It was a fabulous childhood. No doubt about it.
The fying of all those things was in my Mom’s court. She was the best fry cook. Daddy assisted, I’m sure but the frying was all my Mom. All the genetics involved here and I didn’t inherit the frying gene. I’ve tried to stay away from it. And only recently have begun a bi-weekly fish fry here in Douglasville.
We purchase Cod from Sam’s Club or Costco, add some shrimp and, yes, Hush Puppies, and have a great fish fry, sans the fresh caught Grouper or Red Snapper. Such memories!
The next time you fry or bake fish, try these Hush Puppies. They really are delicious and are just like my Mama’s!
Bon appétit!
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Hush Puppies
- Total Time: 40 minutes
- Yield: 10 servings 1x
Ingredients
- 1 1/2 cups White Lily Enriched Self-Rising Cornmeal Mix
- 1/2 cup milk
- 1 large egg
- 1/4 cup onion, finely chopped
- 1/4 teaspoon onion power
- peanut oil, for frying
Instructions
- Pour about 3 inches oil into deep fryer or very deep saucepan. Heat oil to 375 degrees.
- Combine cornmeal mix, milk, egg, onion and onion powder in medium bowl. Stir until well blended.
- Drop a few at a time by rounded teaspoonfuls into hot oil.
- Fry 2 minutes or until golden brown, turning once. Drain on paper towels.
- Serve warm.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
