Published by Stewart, Tabori & Chang
Hush puppies are essential to Fried Catfish (see recipe), and they’re good with any other seafood platter, too. You make them especially good by keeping the texture light and including flavors other than that of the cornmeal. Fry them in the same oil that you used to fry fish or (even better) chicken.
Although the original idea for hush puppies is to use the same stuff you used to coat the fish, better results come from making a batter specifically for hush puppies. I like white selfrising cornmeal.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursehot appetizer, side dish
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Taste and Texturecrisp, savory, spiced
- Vegetable oil, for frying, preferably oil previously used for frying fish or chicken
- 1½ cups white self-rising cornmeal
- 1½ cups self-rising flour
- 1 tsp. salt
- ½ tsp. salt-free Creole seasoning
- ½ tsp. sugar
- 1 cup canned corn, drained
- 2 green onions, finely chopped
- 1 small jalapeño pepper, seeded and membrane removed, chopped
- 2 sprigs flat-leaf parsley, chopped
- 1¾ cups milk
- 1 egg, beaten
Pour the oil into a heavy saucepan to a depth of 1 inch. Heat over medium-high heat until the temperature reaches 350 degrees.
Whisk the cornmeal, flour, salt, Creole seasoning, and sugar together in a small bowl. Add the corn, green onions, jalapeño, and parsley, and stir to blend well.
In a second, larger bowl, beat the milk, egg, and ½ cup of water together. Add the cornmeal–green onion mixture to the wet ingredients and mix with a whisk until no dry flour is visible. (Add a little more milk to the mixture if necessary. The mixture should be sticky but not runny or grainy.)
With a tablespoon, make balls of batter. Fry 4-6 at a time until they’re medium brown; they should float on the oil when they’re ready. Remove and drain, and allow the oil temperature to recover before adding more hush puppies.
Serve as an appetizer with a mixture of equal parts mayonnaise, horseradish, and sour cream, or tartar sauce. Or alongside fried seafood or chicken.
2006 Tom Fitzmorris