Hush puppy you ask? Have you never indulged in these amazing little side poppers? Please say it isn’t so….You can’t call yourself a Southern, unless you know how to fry up a batch.
Wikipedia says, “A hushpuppy is a savory food made from cornmeal batter that is deep fried or baked rolled as a small ball or occasionally other shapes. Hushpuppies are frequently served as a side dish, usually at seafood restaurants.”
Well this 417 Mama says no fish fry is complete without a savory Hush Puppy. I remember growing up on the farm and enjoying a fish fry after my dad would come back from the lake with a fresh catch of Walleye or Crappie. Mom and I would whip up a fresh batch for a perfect side dish to the freshly caught fish.
This is my grandmother’s recipe that I grew-up enjoying on the farm. There is no other recipe that even touches these hush puppies. I have made one change to the original recipe however. I like to add about 1/3 cup of corn to the batter, gives a little extra bite to this wonderful side dish.
With summer on its way….it’s time for crappie fishing on Table Rock Lake and I can’t wait. This will be the first year that our youngest, Caston, gets to go fishing with his daddy on the boat- just the two of them. I can’t wait to see what my boys bring back from a day at the lake.
Grandma’s Hush Puppies
½ c. ap flour
1 ½ c. corn meal (1/3 yellow, 2/3 white)
2 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
¾ c. milk
1/3 cup corn
3 scallions with green tops
Mix ingredients together in order and fry in bacon or fish grease.