Now you've had hushpuppies. It's just a way to keep from wasting perfectly good corn batter. When the fish is about done, chunk an onion into 8 parts. Put them in the batter and then put them in the pan.
Exactly right. Have you ever been to someone's fish fry who made hush puppies that "looked right" but had no onions in them? I have! It's just so wrong! And it has happened to me more than once. I don't get it.
Also, those odd-shaped ones in the BBQ picture are like the ones they serve at Red Lobster. They smell so good and then you bite into one and it has fake onion in it. Not even the kind that plumps up from dehydrated to like normal white onion pieces - these are little flecks of dark green something that is an herb, I think - I think the onion "flavor" is from powder.
As with all fried foods - the grease makes all the difference.
I never could stand onions in hushpuppies. I'm not a fan of onions in the first place.
I have had them with actual corn, instead of onions in them. They were really good that way. I think that may have been on the Gulf Coast somewhere.
BTW, I live in Raleigh. Smithfield's BBQ has the "cat turd" h-ps. I don't know anywhere around here that serves the round kind.
A former post spoke of the grease making all the difference. I concur. I used to work at a fish camp (southern-speak for a seafood restaurant, where most things are only available fried), and you could always tell when they changed the grease in the deep fryer. Nothing was anywhere as good as with the old grease.