Bring 4 cups of water to a rolling boil in a pot.

In a large bowl, combine the self-rising cornmeal and salt.

Gradually add the hot water to the cornmeal while stirring constantly.

Continue adding water until the meal is fully saturated and forms a stiff, workable dough (not soupy).

Heat 1/2 to 1 inch of oil in a skillet over medium-high heat.

Wet your hands and form the mixture into small, flat patties.

Carefully place patties in the hot oil and deep fry until the bottom is dark golden brown.

Flip the patties and fry the other side until golden and crispy.

Remove from the oil and drain on paper towels.

Serve hot alongside your favorite Southern dishes.