Active Time

　　45 minutes

　　Total Time

　　45 minutes

　　If you make these as a side dish for the southern fried catfish, you can fry them in the same oil, but cook the hush puppies first because the fish will flavor the oil.

　　

Ingredients

Makes about 24 or 4 side-dish servings

　　4 bacon slices

　　6 cups vegetable oil (48 fl oz)

　　1 cup yellow cornmeal (not stone-ground)

　　1/2 cup all-purpose flour

　　2 1/2 teaspoons baking powder

　　3/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1 large egg

　　3/4 cup whole milk

　　3 large scallions, thinly sliced (3/4 cup)

　　

Special Equipment

a deep-fat thermometer

　　

Step 1

Cook bacon in a 10-inch heavy skillet over moderate heat, turning occasionally, until crisp. Transfer with a slotted spatula to paper towels to drain, then crumble.

　　

Step 2

Preheat oven to 300°F.

　　

Step 3

Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 320°F on thermometer.

　　

Step 4

While oil is heating, whisk together cornmeal, flour, baking powder, salt, and pepper in a bowl. Whisk together egg and milk in a small bowl, then add to cornmeal mixture and stir until combined. Stir in bacon and scallions until just combined.

　　

Step 5

Working in batches of 6, carefully add 1 tablespoon of batter per hush puppy to hot oil and fry, turning, until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer hush puppies to a shallow baking pan and keep hot in oven while frying remaining batter. Return oil to 320°F between batches.