The story goes that folks frying fish would drop bits of corn meal into the hot oil and throw them to the hound dogs to keep them quiet and away from the kettle of fish. A true Southern delicacy.
2 cups self-rising cornmeal
2 cups self-rising flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion grated
2 cups buttermilk
1 large egg
Peanut oil for frying
In a large Dutch oven, pour enough peanut oil to cover the bottom to a depth of 4 inches. Using a deep-fat frying thermometer, heat the oil to 375 degrees.
While the oil is heating, in a large mixing bowl, mix together corn meal, flour, salt, pepper, and sugar.. Stir in onion.
In a separate bowl, whisk together buttermilk and egg. Slowly add to flour mixture, whisking just enough to combine.
Drop batter by level tablespoonfuls in to oil. Fry in batches 5 to 7 minutes or until golden. Drain on paper towels.
Makes 5 dozen.
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Author: Jean Anderson
Published by: William Morrow Cookbooks; Number of Pages: 464
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