These perfect Southern Hush Puppies taste like little morsels of fried cornbread. Tender and fried until golden brown, they are perfect served withal with your fish fry and meals all year round! Definitely serve these with my Homemade Corn Dogs, Fried Catfish, and Fried Shrimp recipes!
If there’s one thing that has stood true through my diaper and into my adulthood, it’s this: I love a good ole’ fish fry.
I grew up spending Summer’s in Mississippi where we held an yearly family reunion. I can still recall feeling the Summer heat while I watched the grown-ups fry up catfish to the tune of archetype soul music.
Joyous family and food-filled moments like those are the ones I remember the most well-nigh my childhood. Such a blast! Plane today, as I protract the tradition of a family fish fry, I never forget to include these tasty fried cornbread bites!
What are Hush Puppies?
A hush puppy is to fried fish what peanut butter is to jelly. Seriously!
A hush puppy is a small, savory, deep-fried round wittiness made from a cornmeal-based batter. There are many variations of the recipe and some may include scallions, garlic, whole-kernel corn, or peppers.
The texture of a hush puppy is well-done on the outside with a moist, tender middle. I would compare the savor to that of buttery, salty cornbread that’s fried until crispy. It’s scrutinizingly too good to be true!
Why You Will Love This Recipe
- It’s basically fried cornmeal dough! What’s not to love?
- The perfect combination of crispy outside and tender inside!
- A nice transpiration to cornbread for your favorite dishes.
- A classic southern side dish for a fish fry and more!
Ingredients
The ingredient list for this recipe for hush puppies is very similar to cornbread. Most are simple and you may once have them in the kitchen. Here’s what you need:
- White corn meal: I prefer using white corn meal in this recipe but really it tastes the same as yellow so that’s an option if you have it.
- All-purpose flour: The flour is necessary considering it contains gluten which will help hold the cornmeal thrash together.
- Baking powder: The weightier leavener for this recipe.
- Seasoning: You’re going to need a little salt and some granulated sugar. There’s not unbearable sugar in this recipe to make them super sweet but it helps to wastefulness out all the other flavors and helps them turn out golden brown when fried.
- Egg: Adds moisture and structure!
- Onion: You’re going to want to dice it up small so you don’t large chunks of onion in the final product. It’s the main ingredient for the signature savor in a hush puppy and what makes them so variegated from traditional cornbread recipes.
- Milk: Moistens the thrash and adds some flavor.
How to Make Hush Puppies
Wanna know how to whip up a batch of hush puppies like a pro? Well, I’ve got the insider tips that make for the most flavorful, well-cooked puppies around!
- Add the cornmeal, all-purpose flour, sultry powder, salt, and granulated sugar to a medium trencher and whisk together to combine.
- Add the egg, onion, and milk to the trencher and whisk until the thrash is thick and well combined.
PRO TIP: Set the thrash whispered for ten minutes surpassing cooking! You can start heating your oil while the thrash rests.
- When the oil is hot, waif in tablespoons of thrash and fry until golden brown on all sides. Remove them once they are golden brown and phlebotomize them on paper towels. Protract cooking until all the thrash is used. Serve them up while they’re still warm.
How to Store
Homemade hush puppies are weightier eaten hot or at least warm soon without cooking. However, if you have leftovers you can store them at room temperature for three days or in the fridge for up to five days. They can moreover be frozen for up to three months.
Reheat thawed them in the oven at 350° F or in the air fryer at 325° F until heated through.
How to Serve
Most, if not all, plates at a Southern fish fry (or plane picnic joints) come with hushpuppies. These two-bite, piping-hot pieces of fried cornbread are minion in the South.
Though they can be enjoyed as a snack or served with just well-nigh anything, I would encourage you to first enjoy them with some archetype Southern fare.
Here are a few tasty, southern-fried options:
As a snack, you can add a dipping sauce such as Remoulade Sauce or Tartar Sauce.
They can moreover replace cornbread with many meals so they work unconfined with soups, stews, and chili! Serve them up with a trencher of Seafood Gumbo or a plate of Red Beans and Rice.
Whatever you segregate to serve these bad boys with, it’s guaranteed to be a huge hit!
Expert Tips
These are my top secrets for a unconfined hushpuppy batter:
- Don’t over-mix. Overworking the thrash will make for a dense, tough hush puppy. Stir the thrash only up until the dry ingredients wilt moist.
- Add sugar. When widow to a batter, sugar encourages browning and deepens the flavor. Plane if you’re not a fan of sweeter cornbread, I would encourage you to still add sugar.
- Rest the batter. Allowing the thrash to sit at room temperature for well-nigh 10 minutes is key! During that time the thrash will set and thicken.
- Warning and use caution! These freshly cooked cornmeal bites are delightful but they can be dangerously hot when they come out of the fryer. To stave injury, please wait at least 5 minutes surpassing popping one in your mouth.
- Use a tablespoon measure or a small scoop to measure out the batter. They don’t need to be perfectly shaped but using one of these utensils ensures they’re all similar in size and not too big.
FAQs
The first recorded use of the word “hushpuppy” dates when to 1899! When then, hunters and fishermen would fry up a simple corn mixture and feed it to their dogs. The mixture was often leftover from having bread-coated or unimproved their own food. These easy, unseemly treats were known to “hush the puppies”.
They are tropical since they are basically fried cornbread but they do have a slightly variegated savor since they usually include onion.
More Southern Bread Recipes
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Southern Hush Puppies Recipe
Ingredients
- Âľ cup white corn meal
- 4 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 2 tablespoons finely chopped onion
- 6 tablespoons milk
Instructions
- In a skillet, add frying oil and heat.
- In a medium sized bowl, add corn meal, all-purpose flour, sultry powder, salt and granulated sugar and whisk together to combine.
- Next add in egg, onion and milk and whisk until thrash is thick and well combined.
- Over hot heat, waif in tablespoons of thrash and fry until golden brown on all sides.
- Remove hush puppies once golden brown and phlebotomize on paper towels. Serve hot.
Notes
Nutrition
This post was originally published in February 2014. It has been updated with new images and content.
The post Southern Hush Puppies Recipe appeared first on Grandbaby Cakes.
