Southern Hushpuppies!

 

No fish fry in the South is complete without homemade hushpuppies.  You just have to have them.  There are several stories or theories about where the hushpuppy came from and got it's name.  One that makes sense is that when folks would be frying fish in a big old pot outside over a fire, the dogs would sit and beg and whine for a bite, so they would drop some of the batter and fry it and then feed it to the dogs and say 'now hush puppy'.   I guess they soon discovered that the dropped and fried batter was really good and probably stretched that fish out to feed more people.  Although hushpuppies are served all over the United States  in some seafood restaurants, they originated the southern states. In  some regions, they are also served with barbeque.   Here is what you will need:

 

 

1/2 cup self rising flour

1 1/2 cup self rising corn meal

1 cup buttermilk

1/2 tsp. baking soda

1/2 tsp. salt

dash of Old Bay seasoning (optional)

1 Tbs. grated sweet onion

1 egg

Mix all together and drop by teaspoon full into the same oil you cooked your fish or other seafood in . When they are brown on one side, carefully roll them over and brown on the other side.  Remove to the paper towel lined platter around the fish or whatever seafood you are serving.