Preparation / Directions:
Peel Onion and cut into 3 or 4 pieces. Lock bowl in position. Insert steel blade. Put in onion and process until finely chopped. Remove steel blade and insert plastic blade. To onion add cornmeal, flour, baking powder, salt, egg, and milk. Process just until all ingredients are blended. Heat about 2 inches of fat or oil in a skillet until hot. Drop tablespoons of batter in hot fat and fry until golden brown on both sides, about 4 to 5 minutes.
Serve at once with butter.
Note from me: The skillet works fine, but a deep fat fryer works even better.
This is the only hushpuppy my wife has cooked for the last 20 years and I am not about to ask her to change it. I have not found a catfish restaurant in East Texas that has a hushpuppy that can match the taste of this one.