Homemade Hush Puppies Recipe – Southern Classic
Crispy on the outside, soft on the inside – these homemade hush puppies are the perfect Southern side dish. Made with simple ingredients and fried to golden perfection, they’re a must-have with fried fish, barbecue, or a plate of shrimp. Best of all, they come together quickly, making them ideal for any meal that needs a little extra crunch and comfort.
Ever since the tender age of 2, my husband has enjoyed catching fish. Yes, the age of two.
My husband’s father was a farmer and had a catfish pond on the property. When my husband’s uncles would visit, they would take him down to the pond, and that is where his fishing passion began.
He has been fishing for four decades now. He has learned a trick or two, none of which I can share with you. My husband was kind enough to let me share a couple of pictures of his catch – a 7-pound, 14-ounce largemouth bass. For the record, he strongly believes in catch and release. This beauty was returned to the river after pictures were taken.
My husband also likes to catch crappie. However, since crappie “make for good eatin’,” he brings them home, cleans them, and I cook them. When we eat crappie, we also like to make hush puppies. My husband developed his own Hush Puppies recipe, and they are really delicious. He says the secret is to include diced green bell pepper in the batter.
Ingredients
For this easy Southern recipe, you need the following ingredients:
- ⅓ cup self-rising cornmeal
- ⅔ cup all-purpose flour
- 1 tsp salt
- 1 small onion, diced
- 1 green bell pepper, diced
- 1¼ cups buttermilk or water
- Oil for frying
How To Make Hushpuppies
- Preheat a skillet of oil over medium-high heat for 4-5 minutes.
- Combine the dry ingredients – cornmeal, flour, and salt.
- Add buttermilk or water, stirring until the dry ingredients are moist.
- Fold the onion and diced green bell pepper into the batter.
- Deep-fry until golden brown. You will need to flip them over halfway through to ensure they are browned all over. Drain on paper towels and enjoy.
Storage and Make-Ahead Tips
Hush puppies are best fresh, but leftovers keep in an airtight container in the fridge for up to 3 days — reheat in a hot oven or air fryer to bring back the crispiness (the microwave will make them soggy). You can also mix the dry ingredients ahead of time and store them in a sealed container for up to a month; just add the wet ingredients and bell pepper right before frying. The uncooked batter itself doesn’t freeze well, but fully cooked hush puppies freeze fine for up to 2 months — reheat straight from frozen in a 400°F oven for about 10 minutes.
Getting the Texture Right
- Soggy or greasy centers: Your oil probably wasn’t hot enough. Aim for 350–375°F — if you don’t have a thermometer, drop a pinch of batter in first; it should sizzle and rise to the surface within a few seconds.
- Dense or heavy hush puppies: Avoid overmixing the batter once the buttermilk goes in — stir just until combined. Overworking the batter develops the flour’s gluten and makes them tough.
- Falling apart in the oil: The batter should be thick enough to hold its shape on a spoon. If it’s too loose, add a tablespoon of flour at a time until it firms up.
Variations and Substitutions
- No buttermilk? Regular milk with a teaspoon of lemon juice or vinegar stirred in works as a substitute, or use plain yogurt thinned with a splash of water.
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend — the texture will be slightly denser but still holds together well.
- Extra kick: Add a diced jalapeño or a pinch of cayenne to the batter alongside the bell pepper.
- Cheesy hush puppies: Fold in ½ cup shredded sharp cheddar for a richer, more indulgent version.
Try the Beer Variation
Want to take these up a notch? Swap the buttermilk (or water) for an equal amount of beer — a light lager or pale ale works best. It adds a subtle malty depth and makes the batter extra light and crispy. This tip actually comes from a reader named Terry, who’s been making them this way for years and swears by it. It’s a genuinely great twist on the classic.
FAQ
Popular legend traces it to Southern fish fries, where cooks would fry up bits of cornmeal batter to toss to barking dogs to “hush” them while the fish cooked. Like a lot of food folklore, the exact origin is debated, but it’s the story most commonly told.
They’re close cousins — both are fried cornmeal-based bites. Hush puppies are traditionally savory, made with onion and sometimes pepper, and served alongside fried fish. Corn fritters often include whole corn kernels and can lean sweeter, sometimes served with syrup.
This almost always comes down to oil temperature. If the oil isn’t hot enough, the batter absorbs oil instead of crisping up before the inside cooks through. Keep the oil between 350–375°F for the best results.
The wet batter itself doesn’t hold well — the leavening in the self-rising cornmeal starts working as soon as it hits the buttermilk. For best texture, mix the dry ingredients ahead and combine everything right before frying.
What to Serve with Hush Puppies
Hush puppies are the classic partner to fried fish, shrimp, and barbecue, but they’re just as good with a good dipping sauce on the side — try remoulade, honey butter, or a simple mix of mayo and hot sauce. They also hold their own as an appetizer with a cold beer (especially if you went with the beer-batter variation above).
If you love Southern classics like these hush puppies, don’t stop here! Try my buttery Cornbread Recipe for One or Two, sweet and fragrant Cornbread with Rosemary, or spicy Jalapeño Cornbread. Each one adds a delicious, homemade touch to your next meal.
Hush Puppies
Ingredients
Method
- Preheat skillet of oil over medium-high heat for 4-5 minutes.
- Combine cornmeal, flour, and salt in a large bowl.
- Add buttermilk (or water) and stir until batter is mixed well.
- Fold in onion and bell pepper.
- Drop by spoonfuls into the skillet of hot oil. Fry until golden brown, flipping over to ensure that both sides are thoroughly cooked.
Nutrition
Video
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Let us know how it was!Last Bite
Ready to fry up a batch? Pin this recipe for later, share it with a friend who loves Southern cooking, or leave a comment below to tell me how yours turned out. There’s nothing better than homemade hush puppies—especially when they’re fresh from your kitchen!
Eliminate the constantly pop up ads makes it hard to read the recipes
There shouldn’t be any pop-up ads. I am sorry if somehow some appeared. (I do have ads on the site to help cover expenses and to generate income.)
Try subbing the buttermilk for beer….trust me its good!!!!!!
Thanks for the tip, Terry. Sounds like an interesting idea and I will have to try it.
I like any fish fried :). My son just brought home a 4’3″ alligator gar. I was reluctant to cook it but he had read that the back strap is very good. So, I fried it up and sure enough, it was delicious. BTW my son loves bow fishing. Has your husband tried that?
Yes, he has. That is purely sport fishing for him.
I’m glad you enjoyed it. Should my husband ever “catch” another gar, should he save it for you? 🙂
I hate fish, but I LOVE hushpuppies! These look delicious!
I love to fish too. I’m not very good at it but I think it’s an enjoyable way to spend time. : )