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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 1 |
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This recipe was adapted from a favorite of The Catfish Institute in Belzoni, Mississippi. Substituting beer for milk makes these lighter and tangier. Ingredients:
1 cup self-rising white cornmeal mix |
1/2 cup self-rising flour |
1/2 cup diced onion |
1 tablespoon sugar |
1 large egg, lightly beaten |
1/2 cup milk or beer |
1 seeded, diced jalapeño pepper |
vegetable oil |
Directions:
1. Combine first 4 ingredients in a large bowl.
2. Add egg and milk to dry ingredients, stirring just until moistened. Stir in jalapeño. Let stand 10 minutes.
3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
4. Drop batter by rounded tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels; serve immediately.
5. Note: Keep fried hushpuppies warm in oven at 225° for up to 15 minutes. For testing purposes only, we used White Lily Self-Rising White Cornmeal Mix.
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