Here's how my grandfather made hushpuppies -- more or less:
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<br>Fishing-Camp Hushpuppies*
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<br>2 cups coarse [preferably stone-ground] yellow corn meal
<br>1 Tbs flour
<br>1 tsp baking soda
<br>1 tsp baking powder
<br>1 Tbs salt (or less if you prefer)
<br>0 tsp sugar [crucial omission!]
<br>6 Tbs chopped onion
<br>1 egg, beaten
<br>1 cup buttermilk
<br>plenty of HOT peanut oil [a gallon, say, or more]
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<br>[all measures "more or less" -- except, of course, "0 tsp sugar"]
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<br>Mix and sift dry ingredients. Add chopped onion. Combine egg and milk. Add to dry ingredients and stir all into a stiff batter.
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<br>Drop by humongous, mounded spoonfuls (about 2� x 3� inches or more) into deep, HOT [as hot as you can get it] peanut oil while catfish pieces are frying in the oil, or after you take the fish out.
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<br>They'll rise to the surface of the oil when they're done. Scoop 'em out. Drain 'em on paper towels [or on old brown paper grocery sacks for historical authenticity and ambience].
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<br>You're on your own from here. You'll figger out what to do with 'em.
