Mix all the dry ingredients; flour, cornmeal, baking powder, baking soda, garlic powder, sugar, cayenne pepper, salt, and pepper. Whisk and set aside.
Heat oil in a skillet/Dutch/fryer over medium heat, heat to about 350 degrees F. While the oil is getting hot, chop the green onion, shrimps, also add one egg to the buttermilk or milk ( Firstly add the 3/4 cup of the buttermilk/milk if it's too thick for you then add more) and whisk. Whisk the white egg to stiff peak using a whisk or hand mixer and set aside
Add the egg mixture to cornmeal ingredients.
Add the shrimps and green onion and gently mix.
Gently fold in egg white to combine, don’t overmix. I like to use extra egg white to get fluffy hush puppies, but you can use just one egg if you don’t want to add the egg white.
If you don’t have a thermometer to test the oil, gently drop a dollop size of the mixture into the oil, if it floats and doesn’t turn brown immediately it’s hot enough to use. This will also help you to check the seasoning before frying the whole batch.
Fry the hush puppies on both sides (flip just once) until golden brown.
Drain on paper towels and repeat the process until you you finish the batter, but before you fry the next batch make sure the oil is hot enough to fry. So, bring the oil back to 350 degrees F. each time.
For the sauce, I used mayo, sour cream, lemon juice, salt, and pepper. You can serve with tartar sauce too.