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By Karin Calloway
When the newspapers are spread out on the picnic table, you can be sure a Southern fish fry is about to proceed. And when the fish is fried, you can bet that hushpuppies will be next to hit the hot oil.
Hushpuppies are simply cornmeal fritters, and you’ll find them on seafood and barbecue buffets throughout the Deep South. I like my hushpuppies plain and simple, seasoned with just a bit of chopped yellow or green onion and a bit of sugar, but you can add chopped jalapeno, bacon and whole kernel corn, too.
When the oil reaches 350 degrees, the cornmeal batter is dropped in by teaspoons. Slide the batter off the tip of the spoon for round hushpuppies, or off the side of the spoon for ovals. Sprinkle the hushpuppies with salt immediately after removing them from the oil for extra flavor.
Pour oil into a large, heavy-bottomed pot to a depth of 2 inches and heat over medium-high to 350 degrees F. Drop 8 to 10 spoonfuls of the batter into the hot oil and cook until golden brown, turning often, for about 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate and sprinkle with salt. Continue with remaining batter.
Makes 8 servings.