Make a fish fry favorite at home: Hush Puppies

Make a fish fry favorite with Nordic Food Geek, Patrice Johnson. Here's her recipe for Hush Puppies (recipe from "Land of 10,000 Plates") Makes 30 hush puppies Ingredients: 1 cup cornbread mix (such as Bob’s Red Mill), 2 tablespoons sugar, 1 tablespoon dried minced onion, reconstituted in a bit of water 2 teaspoons baking powder, 1 teaspoon salt, 1 large egg yolk, 1⁄2 cup buttermilk, 2 tablespoons melted butter, peanut oil for frying, tomato marmalade or cocktail sauce for serving Directions: Whisk together cornbread mix, sugar, minced onion, baking powder, and salt. Combine yolk, buttermilk, and butter and add to dry ingredients; stir until mixed. Refrigerate at least 1 hour. In a large saucepan, heat 2 inches of peanut oil to 350 degrees. Drop batter by tablespoons into hot oil about 6 at a time. Turn occasionally to brown all sides; fry 3 minutes to golden brown. Remove with slotted spoon to paper towels; season with salt. Serve hot with tomato marmalade or cocktail sauce.