Prep 10 mins
Cook 10 mins
My grandparent's used to have a Fish Fry at their house about once a month. Grandma always put the hush puppy batter together while grandpa sat on the back porch and fried them with the fish in his big frying cooker. You just can't have a Fish Fry without these wonderful hush puppies. This recipe makes about 15-20 hush puppies.
- 1 1⁄2 cups yellow cornmeal
- 1⁄2 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 cup milk
- 1 egg (beaten)
- 1 (16 ounce) can creamed corn
- 1 onion (small diced up)
- Pour vegetable oil into the fryer of your choice. Allow it to be getting hot while mixing.
- Mix the first five ingredients together in a large bowl.
- Add the last four ingredients and mix well.
- If the batter isn't the consistency of pancake batter, add a little more flour to thicken or a little more milk for thinning.
- Take a metal spoon and dip into the hot grease. This allows the batter to just slide off into the grease after putting on spoon.
- Now, take about 1 tbs. size spoonfuls and place into grease.
- Allow to cook for about 5 minute or until golden brown and turn.
- Let cook on other side for about 3 more minute.
- Remove from grease and drain on paper towel lined plate.
- Enjoy with fried fish and cole slaw.
Very good! This one is a keeper!
These were awesome. Ate them with jumbo shrimp parmesan (Recipe #42169). A bit heavy b/c of the vegetable oil, but definitely the best hush puppies I've ever had.
This were easy and delicious! The only change I made was to use Season All seasoned salt instead of regular salt. I liked these so much that I posted about them on my blog, with step by step photos: http://lambaround.blogspot.com/2010/02/easiest-hush-puppies-ever-and-they-even.html