I made 6 batches of this mixture for a fish fry with friends. There wasn't a single hush puppy left. I had several requests for my recipe. These are great dipped in tarter sauce or even ranch dressing. This is a photo that I found on the internet. I haven't taken any pictures of my recipes yet.
2Mix all ingredients until blended well. Use 1 to 2 cups of buttermilk, more or less as needed for a thick batter...not runny like pancake batter but not as stiff as cookie dough. The amount of milk used will be determined by several factors...humidity, temperature, etc.
3Drop mixture into oil by spoonful or small cookie/ice cream scoop and cook until they float and are a golden brown, approximately 3 to 4 minutes. Cook in small batches, five or six at a time. For a more crunchy effect cook until dark brown.
4HINT: Mix all dry ingredients store in an airtight container. Will keep for about 6 months.
Can be used to coat fish, clams, oysters or other seafood. Simpy place adequate amount into a Ziploc bag and shake seafood pieces in bag until coated.
Dredge seafood pieces in an egg wash, then roll in hush puppy mix for a thicker coating.