Southern Buttermilk Hushpuppies

South Georgia is dotted everywhere with farm ponds and lakes. We also have lots of creeks and streams, and we’re not too far from the Atlantic Ocean and the Gulf of Mexico. Fishing is a favorite pastime here, and folks often get together for fish fries. You know, someone catches a bunch of fish, invites friends and neighbors over, and fries the fish outdoors with a gas cooker.

Just about everyone brings something to the fish fry. Usually, guests just take what they want, but in my case, I generally asked to bring something specific – my hushpuppy batter. I take it already mixed up, in a large Tupperware container. The cook can then just drop spoonfuls of the mixture into the hot grease.

Of course, you don’t have to wait for an outdoor fish fry to try these delicious morsels! They can be fried in an indoor fryer or in a frying pan.

I’ve rarely shared my recipe – not because I’m stingy, but because I really don’t use a recipe. For this series, however, I’ve tried to come up with specific measurements for my readers.

Here's what you'll need:

1 ½ cups self-rising buttermilk cornmeal

1 ½ cups self-rising flour

2 eggs, beaten

½ cup whole buttermilk

½ cup beer

¼ cup sugar

½ cup diced onion (or more!)

1 teaspoon garlic salt

1 teaspoon black pepper

Other ingredients*

Directions: Mix together the cornmeal and the flour. Stir in the eggs, the buttermilk, the beer, and the sugar. Add onion and seasonings.

Allow the batter to rest at room temperature for 20-30 minutes. This will make it light and fluffy.

Drop the batter into hot grease with a teaspoon. Don’t make the hushpuppies too large – they’ll rise and expand as they cook. The hushpuppies will usually turn themselves over, but if they don’t, you’ll need to do the job to ensure even cooking and browning.

When the hushpuppies are done, remove from oil and drain on paper towels.

Hushpuppies, corn fritters, apple fritters, corn dodgers, fried cornbread – whatever you want to call them – are great with fish, shrimp, fried chicken, oysters, and barbecue. They’re also a wonderful accompaniment to fresh vegetables – especially greens cooked with smoked ham – where you can use the hushpuppies to “sop up” all that incredible pot liquor!

(* Other ingredients you might want to add: whole kernel corn, diced bell pepper, chopped apples, bacon bits, or diced chili peppers. If you prefer spicy hushpuppies, add a teaspoon or so of Creole or Cajun seasoning to the batter before frying.)