What’s warm and crunchy and a mouthful of cornmeal deliciousness? You guessed it, Hushpuppies! There is a seafood restaurant in Louisville, KY that has been a go-to spot for fish and their amazing Hushpuppies since I was a girl. I crave them. Usually in a fish box for two, with extra tartar sauce for dipping. None better. Of course I’ve tried to duplicate them on my own!
The perfect Hushpuppy has a crunchy, golden brown exterior and a steamy, fluffy moist interior dotted with diced onion. That’s it. So simple. Yet getting the combination of ingredients right is a small journey. Don’t worry, I’ve done it for you! The next time you want some deep-fried comfort food, give these Hushpuppies a try. You’ll be making them more often than you think. Happy eating!
Notes and Tips:
The Best Hush Puppies
The perfect Hushpuppy has a crunchy, golden brown exterior and a steamy, fluffy moist interior dotted with diced onion. That’s it. So simple and yet getting the combination right is a small journey. Don’t worry, I’ve done it for you!
Ingredients
Instructions
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Heat frying oil to 365°F (185°C)
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Preheat oven to 200°F (95°C)
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Thoroughly whisk buttermilk, vegetable oil and eggs in a bowl.
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Combine cornmeal, flour, sugar, baking soda, salt and baking powder in a separate bowl.
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Fold buttermilk mixture, onion and parsley into cornmeal mixture until just mixed. The batter should be scoopable but not firm. (Add more buttermilk if needed.)
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Drop batter into the hot oil in tablespoon sized portions. A 2 oz. cookie scoop works well for this purpose.
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Fry until each Hush Puppy is golden brown, turning to cook evenly, 6 to 10 minutes.
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Remove Hush Puppies with a slotted spoon. Drain on paper towel. Repeat with remaining batter.
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Place the finished Hush Puppies in a paper towel lined, oven proof pan and keep warm in the preheated oven until ready to serve.
