Capt. Woody’s Old
Peanut oil
1 ¾ cups stone-ground corn flour
½ teaspoon fresh ground black pepper
2 cups buttermilk
1 teaspoon garlic powder
1 large egg
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup minced onion
Prepare the hush puppy batter. Mix the egg and buttermilk well in a medium-size bowl. Stir in cornmeal until well blended. Stir in onion. Place salt, baking powder, and baking soda in a small bowl, and set both bowls aside while you fry the fish.
Add the reserved baking powder, baking soda and salt mixture to the hush puppy batter and mix well, adding any left over fish mixture slowly until the batter is thick enough to be spooned. This will take about ¼ to ½ cup of the remaining corn flour.
Make sure that the oil has returned to 375°, and then drop the batter by spoonfuls into the hot oil, using 2 teaspoons: one to scoop up the batter and the other to scrape it off and into the oil. Fry the hush puppies until they are golden brown all over, about 3 minutes, again carefully monitoring the oil, and then place on a wire rack.
You probably won’t have to put the hush puppies in the oven to stay warm because your guests will be picking at them. Besides, they stay warm a fairly long time, and there are plenty to go to around. Repeat the process until all the batter is fried.
Serve the fish and hush puppies immediately.
Clean fish and remove bones (when I remove the rib bones I do it in one piece and fry it separately, when cooked the rib bones come out easily).
Peanut oil
1 ¾ cups stone-ground corn flour
½ teaspoon fresh ground black pepper
2 cups buttermilk
1 teaspoon garlic powder
1 large egg
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup minced onion
Prepare the hush puppy batter. Mix the egg and buttermilk well in a medium-size bowl. Stir in cornmeal until well blended. Stir in onion. Place salt, baking powder, and baking soda in a small bowl, and set both bowls aside while you fry the fish.
Add the reserved baking powder, baking soda and salt mixture to the hush puppy batter and mix well, adding any left over fish mixture slowly until the batter is thick enough to be spooned. This will take about ¼ to ½ cup of the remaining corn flour.
Make sure that the oil has returned to 375°, and then drop the batter by spoonfuls into the hot oil, using 2 teaspoons: one to scoop up the batter and the other to scrape it off and into the oil. Fry the hush puppies until they are golden brown all over, about 3 minutes, again carefully monitoring the oil, and then place on a wire rack.
You probably won’t have to put the hush puppies in the oven to stay warm because your guests will be picking at them. Besides, they stay warm a fairly long time, and there are plenty to go to around. Repeat the process until all the batter is fried.
Serve the fish and hush puppies immediately.
Clean fish and remove bones (when I remove the rib bones I do it in one piece and fry it separately, when cooked the rib bones come out easily).