This Hush Puppies Recipe results in beautifully golden brown, perfectly seasoned hush puppies every time! Serve with your favorite seafood and honey, tartar sauce, or remoulade for dipping.
I find it difficult to eat seafood, especially fried seafood like fish and chips, without a side of hush puppies. I blame it on Long John Silver! This hush puppies recipe is a classic. Unlike my air fryer hush puppies, this one involves deep frying the cornmeal bites – the way they’re traditionally made. I love dipping these in hot honey and remoulade sauce though they’re great with spicy dips and ranch too!
Why This Is The Best Hush Puppies Recipe
- Ready in 30 minutes. From start to finish, it takes less than 30 minutes to make this hush puppies recipe! They only need to fry for 3-4 minutes and the batter is so quick and easy too.
- Slightly spicy flavor. I seasoned these hush puppies with Cajun seasoning which gives them a bit of heat and Southern flare. Feel free to kick it up a notch by adding some red pepper flakes or diced jalapenos.
- Freeze beautifully. I love to make extra hush puppies and freeze them. They can be reheated from frozen, which is perfect for anytime I need a quick side for dinner (or just want a snack or appetizer).
What You’ll Need
Here’s an overview of the ingredients needed to make hush puppies. Scroll down to the recipe card below for the exact measurements.
- Whole milk & vinegar – The two are used together to make a buttermilk substitute. Feel free to use regular buttermilk if that’s what you have on hand.
- Cornmeal – Cornmeal is the primary ingredient in hush puppies, making up the bulk of the batter and adding the texture.
- All-purpose flour
- White sugar – Helps balance the savory flavors.
- Cajun seasoning – Adds a bit of heat and flavor to the hush puppies.
- Baking powder & baking soda – Help achieve the perfect texture.
- Salt & pepper
- Egg – Helps hold the batter together.
- Grated onion – Grating the onion incorporates the flavor while removing the risk of biting into onion. Shred a raw onion using a box grater or food processor.
- Vegetable oil – Or similar neutral oil for frying.
How To Make Hush Puppies
This recipe is so quick and easy! The printable instructions can be found in the recipe card below.
- Make the “buttermilk”. Combine the milk and vinegar in a bowl. Set aside for 5 minutes.
- Combine the ingredients. Whisk together the cornmeal, flour, sugar, spices, baking powder, and baking soda. Add the egg and onion to the buttermilk mixture. Gently stir the wet ingredients into the dry ingredients until just combined.
- Fry. Heat 2-3 inches of oil over medium heat to 350F. Drop spoonfuls of batter into the hot oil. Fry for 3-4 minutes until golden brown and crisp. Transfer to drain on paper towels.
- Enjoy! Serve with your favorite dipping sauce.
Recipe Tips & Variations
Here are a few ways to customize this hush puppies recipe, as well as a few general tips.
- Add-in ideas. Try adding diced jalapeños, chopped green onions, or shredded cheese to the batter for extra flavor.
- Make them spicy. For a spicier kick, add a pinch of cayenne pepper.
- Keep the oil temperature even. If it gets too hot, the hush puppies may brown too quickly on the outside while staying undercooked inside.
- Fry in batches. It’s usually necessary to fry hush puppies in a few different batches. Crowding the pan will result in hush puppies that don’t cook evenly.
- Lumpy batter is okay. This batter won’t be perfectly smooth – and that’s okay! Hush puppies are meant to have some texture.
Serving Suggestions
Hush puppies are typically served as a side dish to seafood. Think fried shrimp, air fryer fish sticks, Southern crab cakes, or fish and chips (but swap the chips for hush puppies).
But the most important part of hush puppies is choosing the perfect dipping sauce! Honey (especially hot honey) and remoulade are both very popular options. Ranch dressing, tartar sauce, spicy mayo, garlic aioli, and pretty much any hot sauce are also great.
How To Store & Reheat Leftovers
- Fridge. Store leftover hush puppies in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat them in a 350°F (175°C) oven for about 10 minutes to restore crispness. You can also reheat them in an air fryer for a couple of minutes.
- Freezer. Freeze fully cooked hush puppies in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. They can be reheated straight from frozen in the oven or air fryer.
Hush Puppies Recipe
Ingredients
- 1 cup whole milk
- 1 Tablespoon white vinegar
- 1 cup cornmeal
- ⅔ cup all-purpose flour
- 1 Tablespoon granulated white sugar
- 1 teaspoon Cajun seasoning
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 large egg
- ¼ cup grated onion
- Vegetable oil for frying
Instructions
- Combine the milk and vinegar in a small bowl or measuring cup. Stir and set aside for about 5 minutes to make buttermilk.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, Cajun seasoning, baking powder, baking soda, salt, and pepper.
- Add the egg and grated onion to the buttermilk mixture, mixing until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. The batter will be thick and a little lumpy.
- Heat vegetable oil in a deep pot or skillet over medium heat to 350°F (175°C). Use enough oil to allow the hush puppies to float as they fry, about 2-3 inches deep.
- Using a small cookie scoop or spoon, drop spoonfuls of the batter into the hot oil. Work in batches to avoid overcrowding.
- Fry the hush puppies for 3-4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Serve warm with your favorite dipping sauce, such as honey, hot honey, remoulade, tatar sauce, or serve with your favorite hot sauce. Enjoy!
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