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1
Preheat oven to 200 degrees F.
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2
In a stockpot or Dutch oven, pour oil to a depth of at least 1 1/2 inches, and heat the oil at medium-high until the temperature reaches 375F (190C).
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3
Place wire racks on 2 baking sheets and set aside.
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4
In a wide bowl, mix the corn flour, salt, pepper and cayenne.
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5
In a medium-size bowl, prepare the hush puppies batter: Mix the egg and buttermilk well, then stir in the cornmeal until well blended, Add the onion, and stir in.
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6
Place the baking powder, salt and baking soda in a small separate container and set aside while you fry the fish.
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7
Dip each fish or fillet into the seasoned flour, coating well buyt shaking off excess.
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8
Carefully lower each piece into the oil.
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9
Fillt he pot, but do not crowd it.
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10
The oil should bubble up around each piece.
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11
Make sure temperature stays between 365 and 375F (190C).
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12
Fry the fish until it is golden all over, about 2 or 3 minutes on each side.
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13
Set aside the remaining corn flour.
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14
Remove the fish pieces from the oil in the same order they were immersed, using a wire mesh strainer allowing excess to drain.
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15
When fish stops dripping; place it on one of the prepared baking sheets; then place in oven.
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16
Continue until all fish is fried.
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17
For the hush puppies: add the reserved baking powder, salt and baking soda to the hush puppy batter, and mix well; then, add the leftover seasoned corn flour to the batter a little at a time, until the batter is thick enough to be spooned.
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18
You will have added about 1/4 to 1/2 cup of of the corn flour.
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19
Make sure the oil has returned to 375F (190C) F; then, drop the batter by spoonfuls into the oil, using 2 teaspoons -- 1 to scoop the batter and one to scrape it off and into the oil.
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20
Fry the hush puppies until golden all over, about 3 minutes.
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21
Drain each pup well over the pot, and place on the second prepared sheet pan.
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22
Repeat process until all batter is fried.
