Calabash Fish Fry Hushpuppies
The best part of the crispy, piping hot hushpuppy is always the little treat of diced onion inside. A dash of onion powder or garlic powder amps up the onion flavor. Chopped white onion is the best onion for the task of hiding inside these fried delights.
1/2 cup grits
1/2 cup yellow cornmeal
1/2 cup self-rising flour
1/2 cup milk
1 cup white onion, diced
1/4 tsp course sea salt
Shortening or peanut oil for deepfat frying
Yield: 14-16 hushpuppies
1. In a bowl combine the grits, flour and 1/4 teaspoon sea salt. Add the egg, milk and diced onion to the grits and flour. Stir together just until moist.
2. Heat the shortening or oil until it is hot and shimmering (375°F is ideal). Drop the batter by tablespoons into the deep hot fat. Alternatively, spoon batter into a plastic zip-top bag, seal it and snip one of the bottom corners of the bag with shears and use it like a piping bag to drop dollops of batter into the hot fat. Fry about 3 minutes or until golden brown, turning once.
3. Drain the hush puppies on paper towels and season with additional, to taste. Serve with honey butter, ketchup or tartar sauce.
Recipe and image by Nikki Miller-Ka for the National Onion Association.