Hush Puppies Recipe
You won’t believe how easy it is to make homemade southern hush puppies! This crunchy hush puppy recipe is perfect for fish fries, family dinners, and crab boils.
What I love most about hush puppies is how something so simple can be so delicious. Trust me, this isn’t the kind of food you need to spruce up and complicate with a ton of extra ingredients. You get to focus all the attention on those crunchy, salty bites around the edges! It’s that satisfying soul food flavor that gets me nostalgic. These are just as good (if not better) than what you’ll get at the Fish Fry, but you can make them in less than 30 minutes. With one specific onion tip and one common kitchen tool, I can promise that you can get these perfect on the first try!
Want more classic Southern side dishes? Try our Tennessee Onions Recipe, these Air Fryer Fried Green Tomatoes, and these Gluten Free Biscuits!
What are hush puppies?
Hush puppies are deep-fried pieces of cornmeal batter. This fried bread side dish has tons of lore surrounding it, but the origins can be traced to a man named Romeo Govan in 1903. He called his fried cornmeal concoction “red horse bread” because it was served alongside the fish they caught, one type being redhorse. By the 1920’s, this southern delicacy spread through the states with the name “hushpuppies” instead.
Ingredients for Hush Puppies
- Egg and Buttermilk – I have not tried any substitutes.
- Cornmeal, Flour, and Sugar – Use plain cornmeal, not self-rising. You can use any all-purpose flour, but I used gluten-free. Use granular sugar.
- Baking powder and Baking soda – These two make sure you are getting fluffy hush puppies, not something super dense and heavy.
- Grated onion – Grating the onion instead of dicing it helps the entire batter take on that flavor. Plus, the smaller pieces helps the batter hold together better.
- Cajun seasoning, Cayenne pepper (optional), and Salt – Seasonings for that classic flavor! The cayenne adds just a touch of heat (not enough to be spicy), but you can skip it if you like.
How to Make Hush Puppies
This side dish is easy, you just need two mixing bowls, a large skillet or saucepan, cooking oil, and a thermometer.
- Make the batter. Grab two bowls. In one, combine the buttermilk and egg, then set it aside while you mix together the cornmeal, flour, sugar, baking powder, baking soda, seasonings, and salt in the second bowl. Once everything is well-incorporated, stir in the milk and egg mixture as well as the chopped onions. Don’t overmix, just stir to combine and then allow the mixture to sit and thicken while the oil heats up.
- Fry the hush puppies. Heat a skillet or saucepan over medium-high heat and add at least 2 inches of vegetable oil in. Wait until the oil reaches 350-375 degrees F. When it does, carefully drop spoonfuls of the batter into the hot oil. As they cook, use a slotted spoon to turn the hush puppies over so they brown on all sides.
- Remove and serve. When the hush puppies have reached 165 degrees F on the inside and are nicely browned all over, remove them from the oil with a slotted spoon and place on paper towels. Sprinkle them with sea salt and serve with whipped butter and hot honey.
What to serve with hushpuppies
This is the perfect side dish with a traditional fish fry! We also like them with these Southern favorites:
Storage and Reheating
- Fridge: Store in airtight container up to 5 days. Line container with paper towels to soak up excess moisture so they stay crisp.
- Freezer: Place on a baking sheet in a single layer, not touching. Freeze for 2-3 hours, then transfer to freezer bag. Enjoy within 3 months for best taste and texture.
- Reheating: Air fry (350 for 3-4 minutes) or bake (400 for 5-8 minutes) to keep them crispy. Do not microwave; it will take away the crunchiness.
Tips for the best hush puppies ever
- Don’t rush the oil! If the oil isn’t hot enough, your hush puppies will turn out soggy and mushy. Allow the oil time to come back to temperature between batches.
- Use a thermometer. If you use a thermometer to guide your timing for both the oil and the doneness of the hush puppies, you are sure to get the perfect crunch every single time.
- Avoid self-rising or enriched cornmeal. These products have added flours and ingredients that can throw off the perfect texture we want. Plus, many of those are not gluten-free.
- Try mix-ins for more flavor! If you want to get creative, feel free to stir in diced jalapeno, shredded cheese, corn, or even cooked bacon bits! If you like heat, consider adding your favorite hot sauce.
More Delicious Recipes
Get the Recipe: Southern Hush Puppies Recipe
Ingredients
- 1 large egg
- 3/4 cup buttermilk
- 1 cup plain cornmeal, not self rising
- 1 cup all purpose flour, I used gluten-free.
- 1 tablespoon granular sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cajun seasoning, your favorite variety
- 1/4 teaspoon cayenne pepper, optional
- 1/4 teaspoon salt
- 1/3 cup grated onion
Equipment
Instructions
- In a bowl combine the egg and buttermilk, set aside.
- In a larger bowl combine the cornmeal, flour, sugar, baking powder, baking soda, cajun seasoning, cayenee pepper and salt. Stir well and make sure everything is well incorporated.
- Stir in the wet ingredients and the grated onion. Allow the mixture to sit a few minutes while the oil heats.
- Heat at least 2 inches of vegetable oil in a skillet or saucepan. When the oil reaches 350-375 degrees, drop spoonfuls of the hushpuppy batter into the hot oil. Use a slotted spoon to turn the hush puppies over, making sure they are browning on all sides.
- When the hush puppies are completely browned and reach an internal temperature of 165 (usually about 2-3 minutes) remove them from the oil with a slotted spoon and place on paper towels.
- Sprinkle with sea salt, serve with whipped butter and hot honey.
