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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!

Pile of Mississippi Hush Puppies.
Hand holding a hush puppy with a bite taken out of it.
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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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