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Try this recipe for Hush Puppies the next time you serve fish or have a shrimp boil. Crispy on the outside with a tender and seasoned center. They’re quite scrumptious.
Okay, so here’s a little something you probably don’t know about me. I love hush puppies. My favorites come from Long John Silvers. When I was a girl, I used to eagerly anticipate eating there when my folks would take us out for dinner. Of course, I never ordered fish or anything fishy. I ordered their chicken strip dinner (which I also loved) that came with fries and these sweet, round hush puppies. My favorite!
(Post modified with new photos on 7/20/22.)
I loved this little shack so much, it’s the second place my husband and I ate at on our honeymoon. If you’ve been following this recipe blog very long, you may know already that the first place we ate at was Sonic, minutes before midnight. In an ice storm.
Now, as an adult who takes great pleasure in making her own food, I had to figure out a way to make my own little puppies to go with fish or shrimp. This recipe fits the bill quite splendidly.
Ingredients to Make Hush Puppies
See full recipe in its entirety at the bottom of this post.
- ground cornmeal
- all-purpose flour
- granulated sugar
- dried parsley
- baking powder
- seasoned salt
- onion powder
- garlic salt
- large egg
- melted butter
- peanut oil for frying
Instructions for Making this Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
In a medium bowl, combine cornmeal, all-purpose flour, granulated sugar, dried parsley, baking powder, seasoned salt, onion powder, and garlic salt.
Mix in buttermilk, large egg, and melted butter. Stir well.
This batter is best used as soon as you make it. The longer it sets the more the cornmeal absorbs the liquid, making a stiff batter. You want the batter to be somewhat runny for the most uniform hush puppies!
Preheat peanut oil in a large Dutch oven to 350-360 degrees. Use a spoon or small scoop to drop batter into the hot peanut oil.
Cook in batches until golden brown, about 1-3 minutes per batch. Make sure to return the oil to the desired temperature between batches to avoid oily food.
Remove the hush puppies from hot oil with a long-handled wire strainer. Drain on a baking sheet covered with paper towels or a wire strainer.
This recipe makes about 20-24 hush puppies and will serve 4-6 people.
- 3/4 cups yellow cornmeal
- 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons dried parsley
- 1 teaspoon baking powder
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons butter melted
- 1 1/2 quarts peanut oil for frying
- Gather your ingredients so that you have everything close at hand on the counter or table.
- In a medium bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, parsley, baking powder, seasoned salt, onion powder, and garlic salt.
- Add to this the buttermilk, egg, and melted butter. Stir well.
- Using a large Dutch oven, preheat peanut oil for frying to 350-360 degrees. Drop by small scoops or tablespoons into hot oil. Cook in batches until golden brown, about 2-3 minutes per batch, turning so that all sides are browned.When deep fat frying always return the oil to the desired temperature before frying each batch.
- Remove hush puppies from hot oil with a long-handled wire strainer. Drain on a baking sheet covered with paper towels or a wire rack. Makes about 20-25 hush puppies.