Recipe: Homemade Hush Puppies

On Friday night we had my in-laws over for a fish fry.  C. had gone on a “business” trip {i.e. a fishing trip} to the Florida Panhandle a month or so ago and brought back tons of snapper, group, and grunt fish he had caught.  We had so much that we froze most of it and have slowly been chipping away at it since.

I fried the snapper and grunt fish the same way I did the trout for the fish tacos a couple of weeks ago: cornmeal and lots of seasonings.  Yum.

Since I was already frying {with my Dutch oven that I love love love} I decided to try the hush puppies I saw in Martha Stewart Living last month.  And oh.my.gosh.—YUMMY.  Note: I fried the hush puppies before the fish so that…well, so they wouldn’t taste like fish.

And I’ll go ahead and give you a hush puppy eating-tip: dip them in honey.  You can go ahead and thank me now because your life will be forever changed.

Hush Puppies

1 c. cornmeal                         1/2 c. plain flour                        1 tsp. sugar

1 tsp. baking powder           1 tsp. baking soda                      coarse salt

1/4 tsp. cayenne pepper       1 large egg                                 1 c. buttermilk

3 Tbsp. grated onion             oil (I use canola)

Whisk together cornmeal, flour, sugar, baking powder, baking soda, 1 tsp. salt, and the cayenne {I do this in a medium bowl}.  Whisk together egg, buttermilk, and onion {I do this in my KitchenAid}.  Stir cornmeal mixture into egg mixture.  Batter will be as thick as a heavy pancake batter.

Heat 4″ of oil in a large heavy pot or Dutch oven over high heat until a thermometer reaches 360 degrees.  Working in batches, drop batter by the tablespoon into oil.

Cook, turning occasionally, until cooked through and deep golden brown, 4 to 5 minutes. {Adjust heat so that temperature remains constant.} Transfer hush puppies to a paper-towel-lined plate. Try not to burn your tongue eating them!

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