These deep-fried cornmeal balls are super easy to make and were a staple for me as a child in Arkansas. I still crave hushpuppies to this day especially with fried shrimp or catfish.
About the Recipe
The first recorded use of the word “hush-puppy” dates to 1899. The name is often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture (possibly that they had been bread-coating or battering their own food with) and feed it to their dogs to “hush the puppies” during cook-outs or fish-fries. Other legends date the term to the Civil War, in which Confederate soldiers are said to have tossed fried cornbread to quell the barks of their dogs.
I grew up on hushpuppies, my fondest memory of hushpuppies was from a restaurant in Arkansas called “Grandpa’s Catfish”. The hushpuppies paired perfectly with the fried catfish and even fried shrimp. And dipping them in creamy tartar sauce takes them over the top.
Do not fill your frying pan more than half full with oil as there will need to be room to drop your hushpuppies into the pan.
(Makes: 18 Hushpuppies)