Now I don't know for sure that this is the way they fix
hush puppies in New Orleans, but I modified a Cajun recipe according to
instructions from someone who lived down there. Well, I served them the other
night, and they were a huge hit. So whatever else we call them, we call them
You don't have to have a deep fat fryer for these, but it
helps. For one reason, you know what temperature the oil is. If you use a
skillet and aren't sure how hot the oil is, just put a dab of batter in it and
see if it cooks golden brown in two or three minutes. That'll be close enough.
1/2 cup yellow cornmeal
1/4 cup flour
1/2 teaspoon cayenne pepper
1/2 teaspoon Cajun spices (such as Emeril's Essence, or make
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vegetable oil
1/4 cup buttermilk
1 egg, beaten
oil for frying
* mix a tablespoon of paprika, 1/2 teaspoon of garlic salt, pinch of cayenne,
onion powder, MSG, and black pepper.
Mix the dry and wet ingredients together in separate
bowls, and then combine them to form the batter. Heat the oil to 355 degrees.
Drop several spoonfuls of batter into the oil and fry them in batches two or
three minutes, turning them over halfway through. Drain on paper towels. Eat
them as is or with catsup.