Spare Spoons Kitchen
Hush Puppies
The fish-fry sidekick — crisp little cornmeal fritters studded with onion, fried golden and eaten hot. Two spoons, a pot of oil, and five minutes of rest is the whole trick.
Ingredients
Easier, if you like
- A box of hush puppy mix (or a self-rising cornmeal mix like Martha White) gets you most of the way — just add the egg, milk, and onion.
- Fry them in the oil right after the fish — the traditional move, and the flavor's a bonus.
Method
Cook's notes
Hush puppies are the fish-fry classic — cornmeal fritters fried in the same oil as the catfish. The onion is essential; some cooks add a little cayenne or chopped jalapeño.
No self-rising cornmeal or flour? Use plain and add 1½ tsp baking powder plus ¼ tsp salt per cup.
Let the batter rest 5 minutes so the cornmeal hydrates and the puppies hold together.
Two spoons make quick work of dropping even portions — dip them in the hot oil so the batter slides off cleanly.
Make it gluten-free (it's already vegetarian)
Gluten-free: use all self-rising cornmeal (or a gluten-free self-rising flour) in place of the wheat flour — plenty of hush puppies are all-cornmeal anyway.
See Betty’s original page
