Southern Hush Puppies
These homemade hush puppies are a classic Southern side dish made from scratch with cornmeal, onion, and simple seasonings.
I wasn’t always a hush puppy fan until I tried one at The Catfish Hole. It’s this local catfish restaurant in Fayetteville, Arkansas, and their hush puppies sealed the deal for me. They’re soft on the inside, crispy on the outside and have the right amount of sweetness and onion flavor. From that moment on, I was hooked.
Let’s be honest, just about every Southern fish restaurant has its own version, and everyone thinks theirs is the best. In my opinion, The Catfish Hole holds the top spot.
Well, this recipe is my version of Southern hush puppies. They’re a little sweet, a little savory, and made completely from scratch with pantry staples like cornmeal, onion, and a blend of simple spices.
They’re perfect with fried catfish, crispy chicken tenders, baked shrimp, blackened mahi mahi, or even a bowl of gumbo or chili. I also like to serve them with sides like macaroni salad, baked beans, fried okra, or creamy coleslaw to round out the meal.
Tools and Tips for Frying
I use a 1-tablespoon cookie scoop to portion the batter. It keeps the hush puppy batter a uniform size and shape and easy to drop into the hot oil. If you don’t have a cookie scoop, two spoons work great.
You’ll want to fry the batter in about 2 to 3 inches of oil in a deep skillet or Dutch oven. I usually use vegetable or canola oil, but peanut oil works, too. Keep the oil around 350°F, and fry in batches so they cook evenly and don’t overcrowd the pan.
Make sure you use a pan with tall sides for frying. As the oil heats, it expands and will overflow if you use a shallow pan.
Drain the hush puppies on a wire rack placed over baking sheet lined with paper towels. This allows any excess grease to drain without them getting soggy.
Hush Puppy Variations and Flavor Ideas
The base seasoning includes garlic powder, onion powder, and black pepper, but feel free to add extra seasonings if desired. Some other add-ins include:
- Cajun seasoning or Creole spice blend
- Chopped green onions
- Diced pickled or fresh jalapeños
- A pinch of cayenne pepper
- A couple of drops of hot sauce in the batter
Dipping Sauce Ideas
Hush puppies are great on their own, but I like them even better with a dipping sauce. These are some of my favorites:
- Classic ranch dressing
- Tartar sauce (homemade or store-bought)
- Spicy remoulade
- Ketchup with a dash of hot sauce
- Honey butter (yes, really!)
- Chipotle mayo
How to Store Leftovers
Store leftover hush puppies in an airtight container in the fridge. They’re best eaten within 2 to 3 days. Reheat them in the oven or air fryer at 350°F for about 5–7 minutes to help crisp them back up. Avoid microwaving if you can since it softens the exterior.
How to Freeze Hush Puppies
Let them cool completely, then place them in a single layer on a baking sheet. Freeze for about 1 hour, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months. Reheat from frozen in a preheated oven or air fryer until warmed through and crispy.
More Side Dish Recipes
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Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup buttermilk, or whole milk
- 1 large egg
- ½ cup finely diced white onion
- 1 tablespoon unsalted butter, melted
- Oil, for frying
Instructions
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and black pepper.1 cup cornmeal½ cup all-purpose flour2 tablespoons granulated sugar2 teaspoons baking powder½ teaspoon salt1 teaspoon garlic powder1 teaspoon onion powder¼ teaspoon ground black pepper
- In a separate bowl, whisk the milk and egg. Stir in the melted butter and diced onion.½ cup buttermilk1 large egg½ cup finely diced white onion1 tablespoon unsalted butter
- Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 5 to 10 minutes.
- Heat 2 to 3 inches of oil in a deep skillet or Dutch oven to 350°F.
- Scoop the batter using a 1-tablespoon cookie scoop or two spoons and carefully drop into the hot oil.
- Fry in batches for 2 to 4 minutes or until the hush puppies are golden brown and cooked through.
- Use a slotted spoon to transfer the hush puppies to a wire rack placed over a paper towel-lined baking sheet. Serve warm.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
