Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you make a purchase. You can read our full disclosure here.
No southern fish fry is complete without the complement of hush puppies as a side. These hush puppies are the perfect blend of savory sweet goodness and fry up a beautiful golden brown quickly. These are the perfect side for fried catfish or any other seafood.
I love fried catfish. Fresh caught from the lake down the road is the absolute best. Clean em up, dip em in batter and yum. Enjoy. But, if we’re having some southern fried fish (of any variety) for dinner, I can’t skimp and not make these delicious hush puppies as a side. We almost like them more than the fish. Besides, my kids won’t let me make fish without them. It becomes a disappointment at the table if I do.
If you’ve never tried your hand at making your own delicious hush puppies, you’re completely missing out. Those mixes in the box cannot compare to the deliciousness of the real, bonafide, homemade variety. The flavor in those boxed mixes is severely lacking, and you can’t really change it up to meet your tastes. Homemade? Oh, absolutely. Like your puppies a little spicier? Add more spice. Don’t? Skip it! And the delicious, golden brown goodies just cannot compare to the prepackaged stuff.
They’re also not difficult to make. Just some dried ingredients mixed with some wet ingredients. So, other than measuring out your dry stuff, they don’t take any more time than the boxed stuff and they don’t make any more mess. Besides, it will make you look like a southern fish fry genius when you bring these puppies to the table. Everyone will rant and rave and want more.
There really aren’t any excuses to not make these goodies. They’re easy, delicious, and will make you and your family’s tummies happy. Try them, I promise you’ll all fall in love.
How to Make Southern Style Hush Puppies
A few tips. You need to make sure the oil is hot, but not too hot. I just throw a sprinkle of batter in to check. And you will have to watch them and roll them over once they’re browned on one side. They float in the oil.
Things I used in This Recipe