Fill a Dutch oven or cast-iron pot with a few inches of peanut or canola oil and heat on medium-high until it reaches 375 degrees F.
In a large bowl, whisk together the cornmeal mix, flour, sugar and salt. Add the creamed corn, yellow corn, sour cream, onion and egg; gently stir until just combined. Pour in just-opened beer and mix until completely incorporated.
Using a metal springform ice cream scoop to form rounded balls, carefully lower 5 to 6 dollops of batter into the hot oil one at a time (I gently slip the scoop into the oil, then release the batter by squeezing the clamp a few times). Cook, flipping occasionally, until the hush puppies are a deep golden brown, approximately 3 minutes. Remove with a slotted spoon or spider, dripping excess oil back into the pot, and place on a paper towel-lined sheet pan to cool.
Continue with the remaining batter, returning the oil to 375 degrees F in between batches. Serve the hush puppies immediately. Keep warm in a low oven, if necessary.
Recipe courtesy of Nealey Dozier