Creek Bank Hush Puppies
August 13, 2016
A fish fry on the creek bank with cornmeal battered, just-caught fish and homemade hush puppies. It doesn't get much more summer than this. Hush puppies don’t need much to be great. Just cornmeal, a little onion, a touch of butter and some hot oil.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 24 hush puppies
Place the cornmeal in a large mixing bowl. Heat the milk, salt, pepper, and butter in a small saucepan over low heat until the butter melts. Pour the hot milk over the cornmeal and stir to combine. The cornmeal should be completely moistened but not runny. Cover the bowl and let the mixture rest for about 5 to 10 minutes.
While the oil is heating, crack the egg into a small bowl and whisk with a fork. Add the baking powder and onion to the egg mixture. Pour the egg mixture into the moistened cornmeal and stir with a wooden spoon to combine thoroughly.
Test the oil. Drop about a 1/2 teaspoon of the cornmeal mixture into the hot oil. It should begin to cook immediately, with small bubbles coming from the dough. If it does not, or if the dough simply sinks to the bottom of the oil without any bubbles, give the oil about 1 minute longer to heat and test again.
When the oil is hot, use 2 regular teaspoons (one to scoop and one to shove), and drop 7 to 10 hush puppies one at a time into the hot oil. Loosen the hush puppies from the bottom of the pan with tongs or wooden spoon. They will float to the top. Turn them frequently so they cook evenly. Fry the hush puppies until deep golden brown, about 2 minutes. Remove the fried hush puppies from the oil with a slotted spoon and transfer them to paper towels or a paper bag to drain. Bring the oil back to temperature and continue to fry the remaining hush puppies. Serve immediately with a little butter.