As summer winds down, weekends become even more important for gatherings for family and friends. A weekend spent fishing can reel in more than just a good catch. Around here, we have lots of favorite fishing spots, but you don’t have to catch it to enjoy it. As a matter of fact, the conversations in the kitchen and around the table make it all taste better anyway. We love a good fish fry and we like to experiment with flavors, so we’ve taken inspiration from our Corn Fritters and added corn to the hushpuppies. It’s a great savory treat with just a hint of sweetness from the corn.
1 cup Old Mill Hushpuppy Mix
1 large egg
1/2 cup buttermilk
3 tablespoons fresh corn kernels
1 tablespoon finely chopped jalapeno or bell pepper
1 tablespoon finely chopped onion, if desired
Vegetable oil for frying
Place the hushpuppy mix, egg, and buttermilk in a mixing bowl. Stir with a fork just to combine. Fold in the corn, pepper, and onion, if desired. Set aside.
Place enough oil in a large, heavy skillet or pot to measure 2 inches deep. Heat over medium-high until the oil is hot, 365 degrees on a thermometer. Scoop or spoon generous tablespoons into the hot oil. Cook, turning once, until golden brown, about 3 minutes.
Makes 12 hush puppies.
We also have a great Catfish Breading, so stock up on both!