We love our Friday Fish Fry, y’all! About once a month I’ll grab some fresh fish from a local market, to be fried up and served with a side of these easy, warm hushpuppies!
Many people, especially in the south, are particular about their hushpuppies. Some add corn kernels, or even chopped jalapeño, some add or take away the sugar, some use buttermilk, etc. I prefer this easy recipe made with pantry staples.
My fish fry is simple. I begin with my favorite-House Autry’s seafood seasoning, dredging the fish filets on each side. I place the filets in a cast iron skillet with oil, fry each side until golden brown.
These easy hushpuppies pair perfectly with fried fish. Here’s a couple tips:
- Do not over mix the batter. Doing so will result in a denser texture.
- Allow the batter to rest for at least ten minutes. This ensures a lighter texture.
- Use a thermometer to check oil temperature. The oil needs to be between 365-375. If the oil temp is too low, it could be soaked into the hushpuppies.
- Do not overcrowd the dutch oven or pot.
- It is best to drain hushpuppies on a cooling rack over a paper towel lined cookie sheet.
- We love to enjoy these with a bit of honey butter. To make, just add 1/4 cup honey to one stick of room temperature butter and mix thoroughly.
Easy Hushpuppies
These easy hushpuppies accompany fried fish perfectly!
Equipment
- large dutch oven or pot
- Mixing bowl
- cookie scoop
- cooling rack
- Cookie sheet
Ingredients
- 1 1/2 cupa yellow cornmeal (not self rising)
- 1/2 cup All purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 small onion, finely minced
- 1 egg, lighlty beaten
- vegetable oil for frying
Instructions
- Whisk dry ingredients together in a medium bowl.
- Add milk, onion, and egg, and stir until just combined. Allow to rest for ten minutes.
- While waiting, in a large dutch oven, pot, or deep pan, pour about 2 inches of vegatable oil and heat to 375 degrees. Use a thermomenter to check, don't guess.
- Using a medium sized cookie scoop, drop dough balls into the hot oil, approximately 6 or 7 at a time. Cook in batches as to not over crowd the pan. Fry on all sides until a deep golden brown.
- Remove with a slotted spoon to a cooling rack over a paper towel lined cookie sheet.
- To make honey butter, mix together one stick of room temperature butter with 1/4 cup honey until fully incorporated. Enjoy!
Leave a Reply