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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!
Spicy Hush Puppies
Notes
Frozen hush puppies can be stored in the freezer in an air tight container for up to 6 months.
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.
Want to pair your Southern soul food with something else? Maybe try our homemade french fries or a salad instead!