Best Hush Puppies Ever
Critic's Disclaimer: The title of this recipe is based on the opinion of a 6 yr old whose basis for comparison is the hush puppies from his favorite fish restaurant in our area. It's development was out of necessity when I was frying up catfish and realized I didn't have any cornmeal for making the hush puppies. Also, admittedly, I eye balled all my measurements as I normally do, but this is roughly what each measurement would be.
Best Hush Puppies Ever
Critic's Disclaimer: The title of this recipe is based on the opinion of a 6 yr old whose basis for comparison is the hush puppies from his favorite fish restaurant in our area. It's development was out of necessity when I was frying up catfish and realized I didn't have any cornmeal for making the hush puppies. Also, admittedly, I eye balled all my measurements as I normally do, but this is roughly what each measurement would be.
Cooking Instructions
- 1
Fill medium Dutch oven with about 3 inches of oil. Heat over medium high heat, or to roughly 375°F.
- 2
Add cornmeal breading, flour, baking powder, and sugar to a medium bowl. Stir to combine. Add milk and egg. Stir until just combined again. Do not over mix.
- 3
When oil is hot, carefully scoop and drop hush puppy batter by the tablespoon into the oil (I actually use a cookie scoop that's like a mini ice cream scoop). Be sure not to over crowd the pan the hush puppies will expand as they cook (I cook about 6 at a time).
- 4
Cook until deep golden brown, about 3 minutes, flipping occasionally to make sure they cook evenly. Remove from with a slotted spoon or wire spider to a paper towel lined plate. Let cool a few minutes before eating their yumminess!
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