favorite fish fry. Made with cornmeal, a touch of flour, onion, and buttermilk, they fry up fast and disappear even
faster. Serve them with fried fish, BBQ, shrimp, chili, or a simple bowl of coleslaw.
Ingredients
Dry Ingredients
- 1 cup (150 g) yellow cornmeal (fine or medium grind)
- 1/2 cup (65 g) all-purpose flour
- 1 tbsp sugar (optional, helps browning)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/4 tsp black pepper
- Pinch of cayenne (optional)
Wet Ingredients
- 1/2 cup (120 ml) buttermilk
- 1/3 cup (80 ml) milk (add a bit more if needed)
- 1 large egg
- 2 tbsp melted butter (or bacon drippings for extra flavor)
Flavor Add-Ins
- 1/2 cup finely chopped onion (sweet onion is classic)
- Optional: 1 tbsp minced jalapeño, 2 tbsp chopped green onion, or 1/4 cup corn kernels
For Frying
- Neutral oil (peanut, canola, or vegetable), enough for 2–3 inches depth
Instructions
- Heat the oil: In a deep skillet or Dutch oven, heat 2–3 inches of oil to
350°F (175°C). (If you don’t have a thermometer, test with a tiny drop of batter— it should
sizzle and float up within a second or two.)ADVERTISEMENT
