This recipe was shared with me by my dear, now-deceased, mother-in-law. Fish fries are a popular tradition in Louisiana where she hailed from, especially in the fish camps around the many lakes and reservoirs there. In order to have enough hush puppies to feed the crowd of people attending the frequent community get-togethers, she would have to triple or even quadruple this most-requested dish because they were so good that people gobbled them up by the handfuls.
AFTER YOU HAVE FRIED YOUR FISH, MAKE SURE OIL IS AT 350 DEGREES F.
IMMEDIATELY BEFORE FRYING, IN A SMALL MIXING BOWL, MIX ALL INGREDIENTS TOGETHER, DO NOT REFRIGERATE OR LET SIT FOR ANY LENGTH OF TIME, THE MIXTURE WILL THIN AS IT SITS. DROP BY TEASPOONFULS INTO HOT OIL . TURN FREQUENTLY DURING THE 3-5 MINUTES OF DEEP FRYING. TEST FOR DONENESS BY REMOVING ONE FROM THE HOT OIL AND BREAKING IT OPEN. IT SHOULD BE MOIST BUT NOT UNDONE. DRAIN ON PAPER TOWELS. SERVE HOT.