HUSH PUPPIES

1 1/2 quarts peanut (or other vegetable) oil
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup red onions, finely diced
1/4 cup red bell peppers, finely diced
2 large eggs, lightly beaten
1/2 cup buttermilk

Heat the oil in a heavy 4-quart pot to 370 degrees.

Combine the cornmeal, flour, baking powder, salt, black pepper, onion and pepper in a large mixing bowl. Add the eggs and buttermilk and stir until thoroughly incorporated. (Note: If the batter seems overly dry, try adding water, 1 tablespoon at a time, to moisten it up. Do not add more then 1/4 cup total.)

Carefully drop tablespoon-sized balls of batter into the oil and fry for 2 to 3 minutes, until golden brown. Stir occasionally to insure even heating. Note: Don't overcrowd the oil; cook 4 to 6 puppies per batch.

Drain the hush puppies briefly on a rack over paper towels and serve them with catfish.

Adapted from source: Fish on a First-Name Basis by Rob DeBorde

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