In a large bowl, combine the cornmeal, flour, salt, and onion. In a small bowl, whisk together the egg, milk, and Tabasco; stir into the cornmeal mixture until the batter is smooth and free of any lumps.
In a cast-iron skillet or a large heavy fry pan over medium-high heat, heat 2 to 3 inches of vegetable oil to 365 degrees F. or until a small amount of batter dropped into the hot oil sizzles and floats.
Drop the batter into the hot oil by tablespoons. After about 10 seconds, hushpuppies will float to the top and begin to brown. Fry for approximately 3 to 4 minutes or until golden brown, turning to brown all sides. Remove from oil and place hushpuppies on paper towels.
Continue cooking the remaining batter (fry in small batches, adding 4 to 6 hushpuppies to the oil at a time).
Hushpuppy Recipe: https://whatscookingamerica.net/doc-lawrence/april_warmweatherwines.htm