I’ll freely admit I’m a Yankee and have no right posting a recipe for hush puppies, but once you try these I think you’ll forgive me for my arrogance. The truth of the matter is, I had no choice BUT to figure out how to make the perfect hush puppy, since southern cooking is pretty thin on the ground here in Thailand. I haven’t perfected my fried catfish yet though, so you’ll all have to wait for that one, but in the meantime these hush puppies go just as well with BBQ or any kind of fried seafood. I typically serve them with panko fried shrimp or corn meal fried oysters, and they make the perfect side dish, all hot and crunchy right out of the oil. They’re even pretty darn good dipped in my tartar sauce, though I’d recommend a remoulade sauce if you are looking for something to dip these critters into.
- In one bowl, place dry mix:
- 2½ cups fine-ground cornmeal (white or yellow)
- ½ cup all-purpose flour
- 1 tbsp. baking powder
- ½ tbsp. sugar
- ½ tbsp. ground black pepper
- ½ tbsp. salt
- ¾ tsp. baking soda
- ½ tsp. cayenne pepper
- In another bowl, place wet mix:
- 3 eggs (lightly beaten)
- 1½ cups buttermilk
- ¾ cup chopped scallions
- Whisk wet and dry mixes together until the batter is just combined. Let rest for 10 minutes.
- In a 6-quart stockpot or a mini electric fry pot, heat oil to between 350ºF and 360ºF, keeping the oil at a steady temperature.
- Once the oil is hot enough, drop small scoops or rounded tablespoons of the batter into the oil in batches of eight. The cooking process is fast, about 60 to 90 seconds.
- As soon as the hush puppies start to float, use tongs to rotate (both sides should be crisp and light golden brown). It helps to put a pasta strainer on top of them at this point to keep them submerged.
- Use a slotted spoon to remove, and transfer to a clean brown bag to quickly drain. Serve steaming hot.
The batter actually turns out fairly thin and you’ll get all those small pieces you see in the image above. Don’t throw those away! Those are the best part of the hush puppies in my opinion, all crunchy and deliciousness.