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When we fried up our catfish, I looked into what sides commonly got paired with deep fried seafood in the south. I saw coleslaw, greens, and hush puppies – which intrigued me. I had never had hush puppies, but Lexi and her family love them.
Of course, I couldn’t just make hush puppies. I added my own twist, adding just a touch of spice that gives your throat a tickle without overwhelming you. They paired great with the catfish, and are amazing on their own as well!
Ingredients
- 3/4 cup corn meal
- 1/4 cup all purpose flour
- 2 TBS sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cayenne pepper
- 1 tsp creole seasoning
- 1/4 tsp sea salt
- 1/2 bunch green onions
- 1 egg
- 1/2 cup buttermilk
Instructions
- In a large bowl, combine corn meal, flour, sugar, baking powder, baking soda, cayenne, creole, and salt. Mix until well combined.
- Thinly slice green onions. Add to a medium mixing bowl with egg and buttermilk. Mix thoroughly.
- Add wet ingredients to dry ingredients. Mix until just combined – do not over mix.
- Lightly grease a mini muffin tin. Spoon batter into tin, filling each cup about halfway. Place tin into freezer for about 1.5-2 hours. (See notes for long term storage.)
- Heat deep fryer to 375 degrees Fahrenheit.
- Place frozen hush puppies into fryer in small batches. Fry for 3 minutes, then roll and flip. Cook for an additional 3 minutes. Remove from oil and drain on paper towels.
Notes
Frozen hush puppies can be stored in the freezer in an air tight container for up to 6 months.
Want to pair your Southern soul food with something else? Maybe try our homemade french fries or a salad instead!