Mix dry ingredients together. Break eggs on top of mix and stir well. Add hard boiling water a little at a time while stirring until it forms stiff mush (should be stiff enough to stick to spoon). Drop round ice tsp of batter into hot grease after cooking fish. Use second spoon to push batter off.
Keep cup of water handy to keep spoon damp so batter doesn't stick. The secret is the water must be hot enough to cook the corn meal. The grease just crusts the outside of ball to golden brown.
You can always go back and add more water (be sure it is boiling if you do) but you don't want it too liquid. It won't hold together when it hits the grease.
Cajun Country -- New Iberia, Louisiana