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Beat the egg thoroughly; beat in the buttermilk.
In another bowl, stir the cornmeal with the baking soda, flour, salt and sugar.
Blend in the milk mixture. The batter should be stiff, with no large lumps. (Adjust consistency with water or flour if necessary.)
Heat 2 to 3 inches of oil in a deep, heavy pot to 350 degrees (hot enough so that a drop of batter sizzles and floats).
Fill a tablespoon with the batter and use another spoon to roll it into the oil, taking care that the oil doesn’t splash onto your hand.
Fry in small batches, 4 to 6 at a time, until golden, turning once.
Remove with a slotted spoon and drain on paper towels.
Do not crowd the pan or let the oil get too hot or the hush puppies won’t be done in the middle.
Serve hot.