Oil for deep frying
1 c. buttermilk
Tabasco, to taste
5 or 6 ears of corn, cut into 2 smaller portions (or use frozen mini ears)
1 c. self-rising corn meal mix
1/4 c. self-rising flour
2 tsp. Emeril's Essence seasoning

Heat the oil in a deep fryer to 375°F. Combine the buttermilk and Tabasco in a shallow bowl. Place corn into buttermilk mixture and turn to coat. Combine the corn meal, flour, and Essence seasoning. Mix well. Remove each ear of corn from the buttermilk and place in the cornmeal mixture coating well. Place on a rack to allow the coating to set. If needed, coat again with the cornmeal mixture. Carefully drop each ear of corn into the hot oil and fry until golden brown. Drain on absorbent paper. Serve warm.