Homemade Hushpuppies: My Mother’s Recipe
There’s something special about a recipe that’s been passed down through generations. These homemade hushpuppies are exactly that. Crispy on the outside, soft and flavorful on the inside—this is the same recipe my mother used every time my daddy fired up the fryer for catfish or crappie fillets. Hushpuppies were a must, always served with golden french fries, crunchy coleslaw, and her homemade tartar sauce. It was a true Southern fish fry—simple, satisfying, and full of flavor and memories that stay with you.
A Little Hushpuppy History
Southern cooks have long claimed hushpuppies as their own, and several fun stories explain how they got their name. One of the most popular tales tells how people at fish fries or cookouts would fry leftover cornmeal batter and toss it to the dogs to keep them quiet—hence, “hushpuppies.” Others believe hunters or soldiers created them as a quick, affordable side dish. No matter which story you believe, these golden bites have clearly earned their place as a beloved staple on Southern tables. Around here, you just don’t serve fried fish without homemade hushpuppies.
Hushpuppies Versus Fritters
One of the great things about this recipe is its versatility. You can use the same batter to make traditional homemade hushpuppies—deep-fried into crispy golden rounds. Or, you can switch it up and make fritters. Just heat a small amount of oil in a cast iron skillet, flatten the batter slightly, and fry until golden on both sides. I’ll often make fritters instead of baking cornbread, especially when I’m serving vegetable soup. They’re quick, comforting, and just as tasty. You can also make fritters out of regular cornbread batter too.
Tips for Perfect Homemade Hushpuppies
Here are a few things I’ve learned over the years to help you get the best batch every time:
Add a little color: Chopped green onions not only add a pop of flavor, but they also give your hushpuppies a nice bit of color.
Flip just once: Let them cook until golden on one side before turning—only flip once to keep them light and fluffy inside.
Use a slotted spoon: This makes it easy to scoop them out of the oil while letting the excess drain off.
Don’t overcrowd the pan: Give them space to cook evenly and stay crispy.
Keep them warm: After draining, transfer the hushpuppies to another pan and keep them warm in the oven while you finish the rest of the batch.
Taste test encouraged: In my family, the first batch usually disappears for “taste testing”—but don’t worry, the recipe makes plenty!
Size matters: I like to make mine on the smaller side, but you can make them whatever size suits you best. Just adjust the cooking time accordingly.
Don’t Forget the Onion Rings!
And if we’re going all out for fish night, we fry up a batch of onion rings too. Because why not? Crispy, golden, and just the right amount of indulgent, they pair perfectly with hushpuppies and fried fish. I’ve got a go-to recipe we love, and I’ll drop the link below so you can try it for yourself. Trust me, they’re worth the extra effort!
Southern Homemade Hushpuppies
Ingredients
- 1 cup self-rising cornmeal
- ½ cup self-rising flour
- ½ tsp garlic powder
- ½ tsp onion salt
- 1 egg beaten
- 1 cup buttermilk
- ½ cup chopped onion
Instructions
- Mix the ingredients and let set for approximately 30 minutes. Drop by spoonfuls into hot oil and fry until nicely browned. Turn only once. Drain on paper towels and serve hot.
