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1
In a large cast-iron Dutch oven or heavy-bottomed pot, heat the oil over high heat until it reaches 375F on a deep-fat thermometer.
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2
To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper, and 1 teaspoon of the salt.
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3
In a second bowl or large liquid measuring cup, combine the beer, eggs, and onion.
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4
Season with salt and pepper.
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5
Whisk until smooth.
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6
Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
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7
(The mixture should resemble wet sand; add more beer, if needed.)
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8
Line a plate with paper towels and set by the cooktop.
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9
To fry the hushpuppies, scoop up batter using a medium ice cream scoop and drop it into the hot oil without crowding.
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10
Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes.
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11
Remove with a slotted spoon to the prepared plate.
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12
Adjust the heat to maintain the proper temperature and repeat with the remaining batter.
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13
Serve immediately.
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14
The key to light and crispy fried food, not heavy and greasy fried food, is choosing the right oil.
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15
Peanut oil is a great oil for frying, because it has a mild, pleasant flavor; does not take on the tastes of foods as readily as other oils do; and has a smoke point of about 450F, meaning it burns at a very high temperature.
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16
(Be warned, however, that Asian peanut oil is completely different.
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17
It has the fragrance of freshly roasted peanuts and is not good for frying.)
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18
Once the oil is used, strain it through a mesh sieve to remove the larger bits.
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19
Then, strain it again, this time through cheesecloth, to remove the finest particles.
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20
Store at room temperature for up to 3 months.
