Make the dipping sauce: Combine the mayo, garlic, lemon juice, sriracha, salt and pepper in a small bowl with a whisk. Taste, and adjust seasoning if needed. Place in refrigerator to chill.

Fill a large pot, preferably a cast iron dutch oven, with 2-3” of oil, and attach a deep fry thermometer to the side of the pot. Begin heating the oil over medium high heat. Cover a large sheet pan with clean paper towel, and/or a cooling rack to drain after frying.

In a medium bowl, whisk together the corn meal, flour, baking soda, baking powder, sugar, garlic powder, salt and pepper. Add the wet ingredients and whisk until just combined. If the batter doesn’t come together easily, add another scant splash of buttermilk.

Once the oil reaches 365℉, test 1 hush puppy. Then work in batches and carefully drop batter by the rounded tablespoon full into the hot oil, using another spoon to ease the batter off the tablespoon and into the oil. Use a long handled slotted spoon or strainer ladle to flip so they brown on all sides, about 1-2 minutes. Remove once golden brown and cooked through. Place on paper towel, sprinkle immediately with a pinch of salt. Serve immediately with garlic aioli.