Ok, we heard how many of us cook fish and you can't have fried fish without hushpuppies, so let's hear everyone's recipe. Mine is

1 cup buttermilk, 1 cup self rising cornmeal, 1 egg, a pinch of baking powder, salt to taste. Mix all the ingredients in a mixing bowl, chop about 1/4 cup onion medium fine and a similar amount of jalapeno peppers without the seeds and fold into the mix. The mix should be firm enough to stand on the spoon, but liquid enough to slide off. If the batter is too thin, add a little self rising flour or more cornmeal. If it's too thick, add a little buttermilk or water. Get that grease between 300 and 350, wet a spoon and start dropping them in the grease. Some folks use 2 spoons, one to dip and one to scrap the batter into the grease. The drop should be about the size of a full rounded teaspoon and will double or more in size as it cooks. If you got it just right, they will turn themselves as they get done on one side. If they don't turn by themselves, give them a little nudge. Take them up as they get nice and brown, let the grease drain off them and then drop them on some paper towels until they are good and dry and then you can put them in a paper sack on some more towels if you need to keep them warm. Handle fish the same way, any enclosed space where they can't breathe will make fish, hushpuppies or french fries soggy. The perfect hushpuppy will crunch when you bite it and have a center like the lightest, softest piece of warm cornbread you ever had. the jalapenos won't make them hot, it just gives them a little more kick. Try it, I guarantee you will like it.

Just one word of warning about the jalapenos. The heat is in the seeds, so you can cut the peppers in quarters long ways and strip the seeds out with your fingers. When you are done, don't rub your eyes and whatever you do, wash your hands extra well if you feel the urge to go take a leak. Trust me. it's a slow burn, but it keeps building for a while and the dance you do will look very strange to your guests.