Instructions: In a small bowl, combine the cornmeal and flour. Stir in onion, egg and corn. Add water and beer and form into a stiff batter. Heat oil in a deep fryer to 350 degrees. Shape batter into small balls using a small ice cream scoop. Fry in single-layer batches in hot oil until golden brown, about 2 minutes. Serve hot.

This recipe yields about 24.

Comments: Of all the hush puppies I have eaten during my 77 years of devotion to Southern cooking, none can equal those served at Catfish Hollow Restaurant. . . . I would sell my soul for the recipe. Think you can get it? - Albert Herrington, Newnan

A: Theres no need to make a Faustian contract to get hold of that hush puppy recipe. Al Wise, a longtime Newnan restaurateur who runs Catfish Hollow and owns Goldens on the Square, was happy to share his mothers recipe. He warns, however, that he cannot guarantee the results unless you use Hollyhock Flour and Happy Vale cornmeal. These were the brands his mother, Annie Wise, used, and he gets them from Dixie Lily, the distributor.

Theres another secret ingredient you will see in the recipe, which was cut down from one he uses that makes 800. Wise has owned Catfish Hollow for 15 years and rustles up about 18,000 hush puppies a week. That figures out to be a whole lot of hush puppies!

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