4-5 sm. catfish per person, cleaned (or any comparably sized white fish)
Salt & pepper to taste
Yellow cornmeal for dredging oil (removing), for frying
1 c. yellow cornmeal
1 1/2 tsp. flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 tbsp. minced yellow onion
1 egg, beaten
Dash hot pepper sauce
1/4 c. buttermilk

Sprinkle the fish with salt and pepper, then roll them in cornmeal. Set the fish aside.

Add oil to a large saute pan to a minimum depth of 2"; heat slowly.

In a large bowl combine the 1 cup of cornmeal, flour, baking soda, baking powder and salt. Stir in the onion, beaten egg, hot pepper sauce and buttermilk. Beat until smooth. Fry the fish until golden brown, about 2 minutes per side, depending on size. Drain on paper toweling. Keep warm in a low oven. Dip a tablespoon into ice water and spoon the hush puppy batter into the oil in which the fish were cooked, dipping the spoon in water each time. Fry the hush puppies until golden brown on each side. Drain them on paper toweling. Serve with fish.