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Golden Southern Hush Puppies Recipe: Fish’s Best Friend
Discover crispy-on-the-outside, tender-on-the-inside Southern hush puppies that transform simple cornmeal into the perfect companion for your fried fish dinner.
Why You’ll Love these Crispy Southern Hush Puppies
When served alongside a platter of crispy fried catfish, these golden Southern hush puppies steal the show with their irresistible contrast of textures—crackling crisp exteriors giving way to tender, cornmeal-rich centers.
I’m telling you, there’s something magical about that first bite, where the crunchy shell yields to a pillowy interior with hints of sweet onion.
They’re ridiculously simple to make, requiring just a handful of pantry staples like cornmeal, flour, and buttermilk.
The batter comes together in minutes, then transforms into golden orbs of perfection when dropped into hot oil.
What Ingredients are in Crispy Southern Hush Puppies?
Making Southern hush puppies is one of those kitchen projects that seems fancy but requires surprisingly simple ingredients. These golden, crispy bites of cornmeal goodness don’t demand anything exotic—just basic pantry staples that come together to create that distinctive savory flavor and perfect texture.
The magic happens when these humble ingredients meet hot oil, transforming into those irresistible little orbs that complement fried fish so beautifully.
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 cup buttermilk
- 2 tablespoons hot melted shortening
- 2 tablespoons grated onions
The quality of your ingredients can make a difference in the final product, particularly the cornmeal. Stone-ground varieties offer more texture and corn flavor, though standard cornmeal works perfectly well.
The buttermilk provides that subtle tangy note that’s characteristic of Southern cooking, but if you’re in a pinch, you can make a substitute with regular milk and a splash of vinegar or lemon juice.
And while the recipe calls for shortening, some cooks prefer to use butter for added richness or vegetable oil for a lighter touch. The grated onion might seem minimal, but it infuses the entire hush puppy with a gentle savory note that balances the cornmeal’s natural sweetness.
How to Make these Crispy Southern Hush Puppies
Making hush puppies is wonderfully simple, and the results are absolutely worth it. Start by combining 1 cup cornmeal with 1/2 cup flour in a medium bowl. Add in 1/2 teaspoon salt and 1 1/2 teaspoons baking powder, giving everything a good stir to distribute the leavening evenly.
The dry ingredients need to be well mixed before moving forward—nobody wants to bite into a pocket of baking powder, trust me.
Next, pour in 3/4 cup buttermilk and 2 tablespoons of hot melted shortening, stirring just until the mixture comes together. Gently fold in 2 tablespoons of grated onions, which give these puppies their distinctive savory flavor.
The batter should be thick enough to hold its shape when dropped from a spoon. If it seems too runny, a touch more cornmeal can save the day. Too dry? A splash of buttermilk works wonders.
For frying, you’ll need enough oil to cover half of each hush puppy—about 2 inches in a heavy pot or deep skillet works perfectly. Heat the oil to about 350°F, then carefully drop the batter by tablespoonfuls into the hot fat.
For the most consistent results, consider using a premium deep fryer that maintains precise temperature control throughout the cooking process.
The magic happens quickly, with each hush puppy turning beautifully golden brown in about 2-3 minutes. Remember to flip them halfway through cooking for even browning.
Once they’re done, transfer them to a paper towel-lined plate to drain off excess oil. These crispy golden bites are traditionally served alongside fried fish, but honestly? They’re delicious enough to stand on their own.
Crispy Southern Hush Puppies Substitutions and Variations
While traditional hush puppies call for specific ingredients, the beauty of this Southern classic lies in its adaptability to whatever you might’ve on hand.
I’m always amazed at how forgiving this recipe can be!
No buttermilk? Regular milk with a tablespoon of vinegar works perfectly. You can swap the shortening for bacon grease for an extra smoky flavor, or add jalapeños for heat.
Try folding in 1/4 cup of corn kernels, minced bell peppers, or even a tablespoon of fresh herbs. The cornmeal-to-flour ratio can be adjusted too—more cornmeal creates crunchier puppies.
What to Serve with Crispy Southern Hush Puppies
Now that you’ve mastered the perfect hush puppy, let’s talk about what belongs alongside these golden, cornmeal treasures on your plate!
Fried fish is the classic companion—catfish, tilapia, or cod with a light, crispy coating. I’m partial to a tangy coleslaw with vinegar dressing to cut through the richness.
Add some homemade tartar sauce (mayo, pickles, capers, lemon) for dipping both your fish and puppies!
For a complete Southern spread, include collard greens, mac and cheese, or butter beans.
Don’t forget ice-cold sweet tea—the unofficial beverage of Southern cuisine!
Final Thoughts
These Southern hush puppies have been a staple at fish fries and family gatherings across the South for generations, and it’s easy to see why they’ve earned their treasured place at the table.
That perfect balance of crispy exterior and tender, cornmeal interior creates an irresistible bite that complements seafood beautifully. I’m convinced the secret lies in that tablespoon of grated onion and the buttermilk’s tang.
When you’re dropping those golden spoonfuls into sizzling oil, you’re not just cooking—you’re participating in a delicious tradition. Sometimes the simplest foods bring the most joy, and these humble hush puppies prove that deliciously.
