Hush Puppies

Hush Puppies
Hush Puppies

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These puppies are perfect with any catfish recipe.

Hush puppy recipes vary tremendously in different parts of the country. If you do not want them sweet, just cut the amount of sugar in half or omit it altogether.

If you want them spicier, add more jalapenos and Cajun seasoning. Remember it’s your recipe; I’m just providing the basics.


  • 1 cup homemade buttermilk
  • 1/4 cup vegetable oil
  • 2 eggs, room temp
  • 1 cup cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup minced onion
  • 2 tsp chopped jalapenos (optional)
  • 1/4 tsp homemade Cajun seasoning (optional)
  • 1 quart canola oil for frying


Heat the canola oil in a large, heavy saucepan or deep-fryer to 365 degrees.

Whisk the buttermilk, vegetable oil and eggs together in a bowl. Combine the dry ingredients; cornmeal, flour, sugar, baking soda and salt in another separate bowl.

Fold buttermilk mixture, onion, jalapenos and Cajun seasoning into cornmeal mixture until just mixed.

Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes.

Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.

Transfer hush puppies to a baking sheet and keep warm in a 175 degree preheated oven if the fish is still cooking.

**You may also roll the dough into balls to make uniform looking morsels. I don't mind if they are not perfect; they just taste so good.

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