Golden Crispy Southern Hushpuppies

The first time I made hushpuppies, I was frying fish for a summer dinner and my aunt Betty mentioned they were the perfect side. I had never attempted them before, but watching her scoop that golden batter into bubbling oil changed everything about my fry game. Now I cannot imagine a proper fish fry without these crispy, cornmeal treasures on the table.

Last summer I made these for a backyard fish fry, and my brother who normally claims he does not like cornbread ate seven of them. He stood by the stove pretending to help but really just snagging each batch as soon as they hit the paper towels.

Ingredients

• 1 cup yellow cornmeal: Medium grind gives the best texture, not too coarse but with enough substance to hold everything together
• ½ cup all-purpose flour: Essential for structure and that perfect light crumb inside each puppy
• 1½ tsp baking powder and ½ tsp baking soda: This double-acting combo ensures they puff up beautifully without being dense
• 1 tsp sugar: Just enough to balance the savory corn and enhance natural sweetness
• 1 tsp salt and ¼ tsp black pepper: Proper seasoning makes all the difference between bland and crave-worthy
• ¼ tsp cayenne pepper: Optional but recommended, that subtle heat keeps people coming back for more
• ¾ cup buttermilk: Adds tang and tenderness, regular milk with lemon juice works in a pinch
• 1 large egg: Binds everything together while contributing to richness
• ½ cup finely diced onion: Small pieces distribute sweetness throughout without overwhelming each bite
• 2 tbsp chopped fresh chives: Optional but they add a fresh, mild onion flavor that brightens the whole batch
• Vegetable oil: You need enough for deep frying, about 1.5 to 2 liters to maintain proper temperature

Instructions

Mix the dry foundation:

Whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne in a large bowl until completely combined

Combine wet ingredients:

In a separate bowl, whisk the buttermilk and egg until smooth and homogeneous

Gently bring them together:

Pour the wet mixture into the dry ingredients and stir until just barely combined, leaving some lumps is perfectly fine and actually preferable

Add the aromatics:

Fold in the diced onion and chives, then let the batter rest for 5 minutes to hydrate the cornmeal

Heat your oil properly:

Bring the vegetable oil to 350°F in a deep fryer or heavy pot, maintaining this temperature throughout frying

Shape and fry:

Use two spoons or a small scoop to drop heaping tablespoonfuls into the hot oil, working in batches to avoid crowding

Achieve golden perfection:

Fry for 2 to 3 minutes, turning occasionally until deep golden brown and crisp all over

Drain and serve:

Remove with a slotted spoon and let drain on paper towels, serving immediately while piping hot

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These became our official family reunion side after my grandmother tasted them and declared them better than the local restaurant version. Now she requests them specifically whenever we plan a fish fry, which is basically the highest compliment possible.

Getting That Perfect Crunch

The oil temperature makes all the difference between perfectly crispy and disappointingly soggy. I keep an instant read thermometer clipped to the side of my pot and adjust the heat as needed to maintain that sweet spot. If you do not have a thermometer, drop a small bit of batter in and it should sizzle enthusiastically and rise to the top within seconds.

Serving Suggestions That Work

While hushpuppies are fantastic on their own, they really shine with the right accompaniments. Tartar sauce or honey butter are classics for good reason, but I have also grown fond of serving them alongside a spicy remoulade. They pair naturally with fried fish, but do not sleep on serving them with pulled pork or even as a standalone snack with cocktail sauce.

Make Them Your Own

Once you master the basic recipe, these hushpuppies welcome all sorts of personal touches and variations. The base is so forgiving that you can experiment confidently without fear of failure.

• Add a diced jalapeño with the onion for extra kick
• Stir in some crumbled bacon or sharp cheddar cheese
• Swap half the cornmeal for finely ground corn for a different texture

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There is something deeply satisfying about watching that simple batter transform into golden, crispy perfection. Hope these become a staple at your table too.

Your Questions Answered

→ What makes hushpuppies crispy?

The cornmeal combined with flour creates that signature crunchy exterior when fried at 350°F. Proper oil temperature ensures golden crispiness without greasiness.

→ Can I bake hushpuppies instead of frying?

Baking produces different results—less crispy but still delicious. Brush with oil and bake at 400°F for 15-20 minutes, turning halfway for even browning.

→ What should I serve with hushpuppies?

Classic pairings include fried fish or shrimp, barbecue, or Southern-style greens. They're excellent with honey butter, tartar sauce, or remoulade for dipping.

→ How do I know when oil is ready for frying?

Use a kitchen thermometer to reach 350°F. Without one, drop a small amount of batter—if it sizzles and rises to the surface immediately, the oil is ready.

→ Can I make the batter ahead of time?

Batter is best used immediately for optimal fluffiness. If needed, prepare dry ingredients ahead, then add wet ingredients just before frying for best results.