Take a cup of buttermilk (I use Borden only) and put it in a blender. Add an ear of shucked corn, about 1/2c diced sweet onion, and a diced jalapeno. I'll typically run the corn and jalapeno over my gas burner fire to char the corn and blacken the jalapeño so I can peel the skin off. Pulse a few times, but I don't go super smooth. Really your preference. Add an egg and pulse another few seconds. A green onion doesn't hurt if you have one handy, but I wouldn't buy a bunch for this.
Into a bowl
3/4 c good quality stone ground cornmeal
3/4 c AP flour
1.5 Tsp baking powder
1 Tsp salt
Couple cranks pepper
Shake or two of old bay. Maybe 1/4 Tsp if I was measuring
1 heaping tablespoon bacon fat
2 Tbls softened room temp butter or butter flavored crisco
If you like a title sweetness, you can add a Tsp of sugar or drizzle of honey as well.
Fold wet ingredients into dry until well incorporated. If the mixture is too loose (likely will be) add a about 2 Tbls corn meal and repeat until it will hold a ball shape mixing well after each addition. This will make enough for about 12-18 depending on size. Spoon directly into hot 350 degree oil. I bought a small scooper from restaurant supply and it's ideal, but we fry fresh fish for big groups regularly so it was worth it.
Even though you didn't ask, here's my fish fry. Both of these recipes are pretty legendary in our little circle.
FIDO*98* Fish Fry
This is good for about 2lbs filets
First I make a beer batter with Shiner and Self rising flour mixed to crepe batter consistency. Usually about a cup of flour and about 10oz beer. Season the batter with some slap yo momma seasoning. Add fish/peeled shrimp and let soak for about 2 hours.
Next I put a sleve of Keebler Club (town house or ritz are fine too) plus a sleve of Keebler Saltines in a food processor with about 3 sprigs of parsley, stems removed. Add the zest of a 1/4 lemon. Run everything in a food processor until you have some relatively fine seasoned cracker meal. Dump in a large bowl and add in a 8oz box of Panko and a Cup of self rising flour. Season with about 3 tablespoons of Slap ya Momma. Mix well. Depending on my mood I may add 1/2-1C cornmeal or corn flour as well. MSG/accent never hurts either
Shake off excess batter and dredge in fish fri. Fry @ 350 until golden
