Hush puppies are a must for your fish fry. They also make up for a fantastic appetizer, or side dish for almost any meal!

Why are they called hush puppies? Hush puppies were the scraps of batter that hunters would quick feed to the dogs that that would hang around making noise while begging. So actually they were made to “hush the puppies.”

Hush Puppy Ingredients:

Vegetable oil for frying, using the same oil for the fish fry. It really complements!

3/4 cup flour

3/4 cup Cornmeal

1 Tablespoon Sugar

1 1/2 teaspoons Baking Powder

2 teaspoons Salt

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/2 teaspoon Paprika

1/4 teaspoon Pepper

1 Egg Large

1 cup Buttermilk

4 tablespoons Butter Cold and cut into small cubes

Instructions:

Preheat two inches of oil in a large skillet to 365 degrees. In a medium sized mixing bowl add the flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, paprika, and pepper. Add the egg and buttermilk and stir until combined.

Stir in cubed butter.

Drop the batter by rounded teaspoonfuls in the hot oil. Let cook until they are golden brown two to three minutes – Remove with a large slotted spoon, setting aside to drain while doing the fish.

Fish fry ingredients:

1/2 cup flour

1/4 teaspoon paprika

1/2 teaspoon salt (to taste)

1/4 teaspoon ground pepper (to taste)

1 pound fish fillets

You can make a more flavorful crust by adding your favorite dry herbs and, or, your choice of family favorite seasoning salt too!

Fish fry instructions:

Reheat the vegetable oil over medium-high heat to 375 F. Working in batches, fry the fish in the hot oil for about six minutes on each side, or until golden brown, crispy, and cooked through. Remove and set on a cooling rack to let drain. Enjoy!