Southern Hush Puppies

There’s something about Southern hush puppies that just feels like home. Crispy on the outside, soft and fluffy on the inside, these deep-fried bites are a must-have alongside a seafood feast, a plate of barbecue, or even just as a snack on their own. They have that perfect balance of cornmeal crunch and subtle sweetness, with just the right kick of spice if you decide to throw in some jalapeños.

I grew up in a family that believed no fish fry was complete without a generous basket of hush puppies on the table. Whether dipped in honey butter, tartar sauce, or just eaten straight from the fryer, they were always the first thing to disappear. If you’ve never made hush puppies from scratch, don’t worry—this recipe is simple, foolproof, and guaranteed to give you that classic Southern flavor.

Let’s get started!

What Makes These Hush Puppies Special?

Hush puppies are a staple of Southern cooking, and while every family has their own twist, this recipe sticks to the classic combination of cornmeal, flour, and a touch of spice for depth. The addition of melted butter and coconut oil (or bacon fat if you’re feeling extra indulgent) gives them a rich, savory flavor. Plus, letting the batter rest in the fridge for an hour ensures a perfect texture—light, airy, and never dense.

And if you like a little heat, those optional jalapeños add just the right amount of kick without overwhelming the dish.

Now, let’s dive into the ingredients and the first steps of making these crispy little bites!

Ingredients You’ll Need

Before we begin, gather your ingredients:

• 1 cup yellow cornmeal – The foundation of any great hush puppy.
• 1 cup all-purpose flour – Balances out the texture so they’re not too crumbly.
• ¼ cup sugar – Just a touch of sweetness to complement the savory flavors.
• ½ teaspoon black pepper – Adds a mild warmth.
• 1 tablespoon salt – Enhances all the other flavors.
• ½ teaspoon cayenne pepper – Optional, but highly recommended for a subtle heat.
• 1 tablespoon baking powder – Helps the hush puppies puff up while frying.
• 1 egg – Adds structure and binds everything together.
• 1 cup milk – For a smooth, cohesive batter. Buttermilk works great, too!
• 3 tablespoons unsalted butter, melted – Adds richness and flavor.
• 2 tablespoons coconut oil (or bacon fat) – A little extra fat makes a big difference.
• ½ cup jalapeños, seeded and chopped (optional) – For those who love a little spice.

Mixing the Batter

1. Combine the Dry Ingredients – In a large mixing bowl, whisk together the cornmeal, flour, sugar, black pepper, salt, cayenne pepper, and baking powder. Make sure everything is well distributed so you don’t get pockets of one ingredient in the final batter.
2. Incorporate the Wet Ingredients – Crack the egg into the dry mix, then pour in the milk, melted butter, and coconut oil (or bacon fat if you’re using it). Stir until everything is just combined. Be careful not to overmix—hush puppies should be tender, not tough.
3. Add the Jalapeños (If Using) – If you’re adding jalapeños, fold them in at this stage. They give a little pop of color and spice, making each bite even more delicious.
4. Let the Batter Rest – Cover the bowl with plastic wrap and refrigerate for at least an hour. This step is key! It allows the ingredients to meld and results in a lighter, fluffier texture when fried.

How to Fry Perfect Southern Hush Puppies Every Time

Now that our batter has rested and developed those amazing flavors, it’s time for the fun part—frying! There’s nothing quite like the smell of hush puppies sizzling in hot oil, turning golden brown and crisp. The key to getting them just right is maintaining the proper oil temperature and frying in small batches. Let’s dive in.

Getting the Oil Ready

For the best results, use a Dutch oven, cast-iron skillet, or deep fryer. These retain heat well and keep the temperature steady, which is essential for frying.

1. Heat the Oil – Pour about 2 inches of oil into your pot and heat it to 350°F. A thermometer is really helpful here because if the oil is too hot, the hush puppies will burn on the outside before cooking through. Too cool, and they’ll absorb too much oil and turn greasy.
2. Test the Oil – If you don’t have a thermometer, you can drop a small spoonful of batter into the oil. It should start bubbling immediately and rise to the surface within a few seconds. If it sinks without much reaction, the oil isn’t hot enough yet.

Frying the Hush Puppies

Once your oil is at the right temperature, it’s time to start frying.

1. Scoop the Batter – Use a small cookie scoop or a spoon to drop tablespoon-sized portions of batter into the hot oil. If you want them more uniform, a cookie scoop works best.
2. Fry in Batches – Avoid overcrowding the pan! Fry about six hush puppies at a time so they have room to cook evenly. If the pan is too crowded, the oil temperature will drop, and you’ll end up with soggy hush puppies.
3. Cook Until Golden Brown – Fry for about 3 minutes, turning them occasionally with a slotted spoon to ensure even browning. They should develop a deep golden color and feel crisp on the outside.
4. Drain Properly – Once they’re done, use a slotted spoon or spider strainer to transfer them to a cooling rack or a paper towel-lined plate. This step helps remove excess oil and keeps them crispy.

Pro Tips for the Best Hush Puppies

• Keep an eye on the temperature. If the oil dips below 350°F, let it heat back up before adding the next batch.
• Use a neutral oil with a high smoke point like vegetable oil, peanut oil, or canola oil for the best results.
• If you like a crispier texture, try using half buttermilk and half regular milk instead of just milk. The acidity in the buttermilk enhances the crunch.
• Want extra-savory hush puppies? Substitute the coconut oil with bacon fat for a smoky depth of flavor.

FAQs and Serving Ideas for the Best Southern Hush Puppies

Now that you’ve got a plate of golden, crispy hush puppies ready to go, it’s time to enjoy them! Whether you’re serving them as a side dish, an appetizer, or just snacking straight from the plate, hush puppies are incredibly versatile. Let’s go over the best ways to serve them and answer some common questions to help you perfect your batch every time.

What to Serve with Hush Puppies

Hush puppies are a classic side dish for Southern meals, especially those featuring seafood or barbecue. Here are some of the best ways to serve them:

• With Fried Fish or Shrimp – A traditional pairing, hush puppies complement crispy fried fish or shrimp perfectly. Serve with tartar sauce or a squeeze of lemon.
• Alongside Barbecue – Pulled pork, smoked ribs, or brisket all pair beautifully with hush puppies, adding a crispy contrast to the tender, smoky meat.
• Dipped in Sauce – Serve with honey butter for a sweet contrast, or try remoulade, ranch dressing, or even a spicy aioli for a flavorful kick.
• As an Appetizer – Hush puppies make an excellent starter! Serve them with a variety of dipping sauces for a fun appetizer platter.

FAQs About Hush Puppies

1. Why are my hush puppies dense instead of light and fluffy?

Dense hush puppies usually mean the batter was overmixed. Stir just until the ingredients are combined to keep the texture light. Also, make sure your baking powder is fresh—it helps create that airy texture.

2. Can I make the batter ahead of time?

Yes! You can mix the batter and store it in the refrigerator for up to 24 hours before frying. Just give it a quick stir before scooping and frying.

3. How do I keep hush puppies crispy after frying?

Instead of piling them on a paper towel, place them on a cooling rack over a baking sheet to let excess oil drain without making them soggy. If you need to keep them warm for a while, place them in a 200°F oven until ready to serve.

4. Can I bake hush puppies instead of frying them?

While hush puppies are traditionally deep-fried, you can bake them in a mini muffin tin at 400°F for about 12-15 minutes. The texture won’t be quite as crispy, but they’ll still be delicious.

5. Can I freeze hush puppies?

Absolutely! Let them cool completely, then freeze them in an airtight container. To reheat, bake them in a 375°F oven for about 10 minutes or until heated through.

6. Do I have to use jalapeños?

No, the jalapeños are completely optional! If you prefer a milder flavor, just leave them out, or substitute them with finely chopped green onions for a little extra flavor.

Final Thoughts

Southern hush puppies are one of those simple, comforting recipes that never go out of style. They’re crispy, flavorful, and easy to make with just a handful of ingredients. Whether you’re serving them at a fish fry, alongside barbecue, or just as a snack, they’re guaranteed to be a hit.

Give this recipe a try, and let me know how they turn out! Did you add the jalapeños? Did you try a unique dipping sauce? Drop a comment and share your experience—I’d love to hear how you made them your own!

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