You can’t have fried catfish (page 106) without hushpuppies! Sometimes I add a few more jalapeños to the mixture for a little extra jolt. There are several stories about how hushpuppies got their name. My favorite is the one where an old southern cook was frying them one day and heard her dog howling nearby, so she gave him a plateful and said, “Hush, puppy!” It might just be folklore, but I like it.
Recipe information
Yield
makes 48
Ingredients
Preparation
Step 1
In a large bowl, mix the cornmeal, jalapeño, and onion. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
Step 2
Heat the peanut oil to 250°F. (If you are making these to serve with fried catfish, just let the oil cool until it reaches 250°F.)
Step 3
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 4 to 5 minutes. Remove them from the oil with a slotted spoon and drain on paper towels. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.
From Gwen
Step 4
The idea for adding jalapeños comes from Herb’s sister, Patty.
Note
Step 5
If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.
