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Supper Club: Mississippi Hush Puppies

Ever since we got a deep fryer, we’ve wanted to make hush puppies. This recipe is fantastic! We used beer and added a little cayenne, black pepper and garlic powder to the mix. They were light and fluffy and really flavorful inside. The peppers added a nice kick, and Dino made some maple butter to smear on them while we ate them. They were a big hit!

Mississippi Hush Puppies
Southern Living April 1997

This is a favorite of the Catfish Institute in Belzoni, Mississippi. Substituting beer for milk makes these lighter and tangier.

Yield: 1 1/2 dozen

1 cup self-rising cornmeal mix
1/2 cup self-rising flour
1 tablespoon sugar
1 large egg
1/2 cup milk or beer
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 jalapeño pepper, chopped
Vegetable oil

Combine first 3 ingredients in a large bowl, and make a well in center of mixture.

Combine egg and next 4 ingredients, stirring well; add to dry ingredients, stirring just until moistened.

Pour oil to a depth of 3 inches into a Dutch oven or large saucepan; heat to 375°.

Drop batter by rounded tablespoonfuls into hot oil, and fry in batches 2 minutes on each side or until golden brown. Drain on paper towels; serve immediately.

MacGourmet Rating: 5 Stars


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