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Beer Hush Puppies

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"Since fried catfish and hush puppies are one of those sacred Southern culinary marriages, what more likely place to boast a recipe for perfect pups than The Catfish Institute in Belzoni, Mississippi? Of course, the addition of bell pepper to the batter would never be tolerated at fish fries or barbecues up in Georgia and the Carolinas, but even those purists would have to admit that the beer in this recipe produces one of the lightest hush puppies imaginable."

List of Ingredients

â—¦ 1 cup yellow cornmeal
â—¦ ½ cup all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ 2 teaspoons sugar
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ cup lager beer
â—¦ 1 large egg
â—¦ ¼ cup finely chopped onion
â—¦ 3 tablespoons finely chopped green bell pepper
â—¦ Peanut oil for deep-frying


Recipe

In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt, and pepper and stir till well blended. In another bowl, whisk together the beer, egg, onion, and bell pepper, add to the dry ingredients, and stir till the batter is well blended.

In a large skillet or saucepan, heat about 3 inches of oil over moderate heat till a morsel of batter tossed in sputters.

Drop the batter by rounded tablespoons into the oil and fry in batches till golden brown and crisp, about 2 minutes on each side. Drain the hush puppies on paper towels and serve piping hot.

Makes about 1 ½ dozen hush puppies