As we have talked about, biscuits go well with chowder. Now, from our early New England history, hush puppies make a nice side to chowder, and other seafood offerings. There are many different ways to make hush puppies from the simple to the complex. I like to keep things simple most of the time but I like to add seasoning, in this case old bay seasoning to the dry mix to flavor them up. They are a quick and simple fried corn batter ball originally attributed to the Indians of the Carolinas these were quickly adopted by the colonists of America and early New England fishing communities. They are a staple of southern cooking and popular in ‘fried foods’ restaurants today.
Here’s what you’ll need:
- 1 1/2 cups self-rising cornmeal
- 1/2 cup self-rising flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 small onion, chopped
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 tsp old bay seasoning
- Frying oil, select something with a high or medium high smoke point
Using a deep pot, preheat oil for frying to 350 degrees F.
Using a mixing bowl, stir together the cornmeal, flour, baking soda, salt, and seasoning. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended.
Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process.
Transfer the finished pup to a paper towel for draining.