Hushpuppies – nailed it!!!

I am enjoying cooking from scratch so much during this shutdown. Cooking is one of my favorite past times; I find it relaxing, and I especially like vintage recipes from the 40s and 50s.

Tonight, I made fish, and I decided to make hushpuppies to go along with it. THESE ARE AWESOME!!! They taste just like the ones from Long John Silvers!


2 cups cornmeal

1 tsp baking powder

1 Tbl onion powder

1 Tbl flour

1 Tbl salt

1 cup milk

Heat the deep fryer to 375F. Mix the dry ingredients well and then mix in the milk using a fork or spatula. It looks like a very wet dough and reminds me of cornbread mix from a box texture so be sure you don’t overmix. Let it set about five minutes while the deep fryer comes to temp.

Use an ice cream scoop to scoop up a big clump of dough, and use your other hand, cupped, to squeeze over the top on it (like when you’ve made a playdoh ball with the kids); it will form a rounded ball shape. Plop these dough balls quickly into the fryer basket, sink it in the deep fryer, and set a two minute timer for light golden color or three minutes for darker brown color (depending on your taste preference).

Dump onto a paper towel covered plate and sprinkle with salt.


Now if I can just master frying fish…

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