Hushpuppy on beer

Ingredients:

• 2 cups white or yellow corn flour
• 2 tsp baking powder
• A pinch of cayenne pepper
• 1 cup of beer, plus more if needed
• 2 large eggs
• 1 onion, very finely chopped
• 4 cups vegetable oil, for deep-frying

Preparation:

1. Heat vegetable oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 190°C (350°F).
2. To make frittersIn a large bowl, whisk together the cornmeal, baking powder, cayenne pepper, and 1 teaspoon of salt. In another bowl or large measuring cup, combine the beer with the eggs and onion. Add some salt and pepper and whisk until smooth. Fold the wet ingredients into the dry ingredients, using as few movements as possible (the mixture should resemble wet sand; add more beer if necessary).
3. Line a plate with paper towels and place it near the stovetop. To fry the hushpuppies, scoop batter with a medium ice cream scoop and drop into the hot oil, being careful not to crowd them.
4. Fry, stirring occasionally with a slotted spoon, until golden brown (3-5 minutes), then use it to transfer the hushpuppies to the prepared dish. Adjust the heat to maintain the desired temperature and repeat with the remaining batter. Serve as a side dish with the fried catfish.
   
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