Hush Puppies with Beer

Beer gives these hush puppies a lighter, airier crumb with a subtle malty tang that regular water can’t match.

Mix egg, self-rising flour, cornmeal, and chopped onion, then add a combo of boiling water and beer to loosen the batter.

Drop spoonfuls into hot oil and fry until they bob to the surface, golden and crisp.

They’re the kind of hush puppies you’d find at a fish shack or pub, where cold beer and hot fried food go hand in hand.

Kitchen Tips

• Use flat beer if you want: Fresh beer works great, but flat, day-old beer is fine too. The carbonation isn’t the magic; it’s the flavor.
• Adjust liquid as needed: The recipe says “more or less” for a reason. Start with ⅔ cup each of water and beer, then add more if the batter feels too thick.
• Self-rising flour matters: It’s already got leavening built in, so these puff up without extra baking powder. Don’t swap for all-purpose.