Prep 10 mins
Cook 20 mins
Growing up in the south, fish and hush puppies are a staple. I've just recently gotten this recipe from my mother in law who owns a local restaurant. Letting the batter sit for a while before cooking will result in fluffier hush puppies.
- Combine all ingredients.
- Mix well.
- Will be rather thick, but that's what you want.
- Heat oil to 350°F.
- Drop by spoonful into oil (it helps to have a glass of water on hand to dip the spoon into before dipping into batter. The batter will easily roll off the spoon).
- Let fry for about 5-6 minute on each side.
- Be sure to flip so that they brown evenly.
I enjoyed these hushpuppies. I added some seasoning salt, sugar, garlic powder and jalapeno to jazz them up a little bit. They were good but like others stated they seemed a little bland even after the additions I made. Nevertheless they were good, thanks for sharing the recipe.
I found this recipe to be very good. Like everyone else said, it is very "Neutral" tasting, not too bland, but does need something else. I used Red onions and added 1tsp salt, 1T sugar and 1tsp Garlic powder. Even after the additions, the taste had improved slightly. Perhaps try serving this with a very flavorful main dish to offset the taste.
I loved this recipe! It was so easy to make as well. My husband and I followed the recipe exactly except at the end just before frying we added in some chopped jalapenos and some salt and pepper to suit my husbands spicy taste buds. The hushpuppies were perfect. Soft on the inside and crispy on the outside. Plus the addition of the jalapenos and seasoning gave it an excellent flavor. I will use this recipe everytime I make hushpuppies from now on. This recipe definatly made more than we could eat though so I froze the leftovers. They were excellent even left over. I put them in the oven for 15 min. at 325 degrees and they were like I had just gotten done makeing them fresh. Thanks so much for a great recipe.