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In a cast-iron skillet or a large heavy fry pan over
medium-high heat, heat vegetable oil to 350° F or until a small amount
of batter dropped into the hot oil sizzles and floats. Do not let the
oil get too hot or the center of the hushpuppies will not cook
thoroughly.
In a large mixing bowl, combine cornmeal, flour, egg, salt, baking soda,
milk, and water. Mix until batter is smooth and free of any lumps.
Batter should be stiff (if batter is too dry, add milk; if batter is too
thin, add cornmeal).
Using two spoons, push a small amount of batter into hot oil (370° to
380° F). After about 10 seconds, hushpuppies will float to the top and
begin to brown. Fry for approximately 5 minutes or until golden brown,
turning to brown all sides.
Remove from oil and place hushpuppies on paper towels; continue cooking
the remaining batter (fry in small batches, adding 4 to 6 hushpuppies to
the oil at a time).
NOTE: They can be held in a 200° F oven until
serving time (approximately 30 minutes). |
