Favourite Hush Puppies

Hush puppies are the Southern fish fry side that legend says got tossed to barking dogs to keep them quiet, and they’ve been earning their keep on porch tables ever since. A simple cornmeal batter loosened with buttermilk (or sour milk in a pinch), studded with sliced green onion, dropped by the spoonful into hot oil.

The magic happens at 375°F (190°C). Hot enough to seize the outside into a craggy, golden shell, but not so hot that the inside stays raw. One minute per batch, a quick flip, and they’re ready to drain.

Serve alongside fried catfish, pulled pork, or a bowl of chili. The slight tang from the buttermilk plays beautifully against rich, smoky meats.

Pro Tips

• Don’t overmix the batter. Stir just until the dry ingredients moisten, lumpy is fine. Overmixing develops gluten and turns the puppies dense and chewy.
• Use a candy thermometer to keep the oil at 375°F (190°C). Too cool and the batter sponges up grease, too hot and the outside scorches before the middle cooks.
• Drop the batter from a tablespoon dipped in hot oil first. The greased spoon releases batter cleanly so the puppies stay round instead of trailing tails.
• Fry in small batches. Crowding drops the oil temperature and gives you greasy, pale puppies instead of crisp golden ones.

Variations

• Add a half teaspoon of cayenne or finely diced jalapeño for some heat.
• Stir in a quarter cup of sharp cheddar for richer, melty middles.
• Use diced sweet onion in place of green onion for a more traditional Mississippi-style hush puppy.