Crispy on the outside, tender on the inside. This Southern hush puppy recipe is quick, easy, and made from scratch with simple pantry staples. The perfect sidekick for your next fish fry!
Updated July 2025: This post has been refreshed with clearer step-by-step instructions, expert tips, and additional FAQs to help you make the crispiest, most flavorful hush puppies at home. It was originally posted July 2024.
Here's what readers have to say about this recipe:
Reader Jamie, commented: "These hush puppies taste just like the ones at my local fish and chip restaurant. They came out perfectly tender and crispy. Thank you! ★★★★★"
Another reader Adriana, commented: "These hush puppies are crunchy on the outside and soft on the inside. They melt in your mouth. I made mine spicy, and they were delicious. ★★★★★"
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Crispy, Golden, and Packed with Southern Flavor.
These homemade hush puppies are tender on the inside with a perfectly crisp, golden crust. Made from scratch using self-rising cornmeal, grated onion, and a touch of sugar, they come together in minutes with pantry staples. Serve them alongside Southern Fried Catfish, Cheese Grits, or Baked Beans for the ultimate fish fry plate.
As a lifelong Southern cook and fish fry enthusiast, I’ve made more batches of hush puppies than I can count. This version is tried-and-true, no boxed mix needed, just real ingredients that fry up light, fluffy, and flavorful. Let’s make a batch!
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Before You Fry These Hush Puppies, Read This
- Use self-rising cornmeal (white or yellow) for the right rise and texture.
- Grate the onion finely and squeeze out excess moisture to keep the batter light.
- Don’t skip the sugar, it enhances flavor without being too sweet.
- Fry in small batches to prevent overcrowding and soggy results.
- Use a thermometer to maintain the oil between 350°F and 365°F.
You’ll also want a large cast iron skillet or Dutch oven, a wire rack for draining, and a slotted spoon or tongs for removing the hush puppies from the oil.
📖 Recipe
Hush Puppy Recipe
Video
Equipment
- 1 cast iron skillet or dutch oven
- 1 Wire rack
- 1 pair of tongs or slotted spoon
- 1 deep fryer or candy thermometer
Ingredients
- 2 cups self-rising cornmeal (white or yellow)
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup onion, grated (moisture squeezed out)
- ¾ cup whole milk
- 1 large egg, lightly beaten
- 8 to 16 ounces vegetable oil (for frying)
Instructions
- In a large mixing bowl, whisk together 2 cups cornmeal, 1 tablespoon sugar, and ½ teaspoon salt.
- In a small bowl, stir together the ½ cup grated onion, ¾ cup milk, and 1 large egg.
- Make a well in the dry ingredients and pour in the wet mixture. Stir until just combined to form a loose batter.
- Heat 8-16 ounces vegetable oil in a large skillet over medium heat to 350°F to 365°F.
- Using a small cookie scoop or two spoons, carefully drop batter into hot oil.
- Fry 2-3 minutes per side or until golden brown and crispy.
- Use a slotted spoon to transfer to a wire rack to drain briefly, then onto a paper towel-lined plate.
- Repeat with remaining batter. Serve warm and enjoy!
Notes
- Don’t overcrowd the pan.
- Use a thermometer for consistent oil temperature.
- A Dutch oven works just as well as a cast iron skillet.
Storage and Reheating Tips
Storage: Best eaten fresh, but leftovers keep in an airtight container in the fridge for 1–2 days. Try pairing your leftovers with Salmon Patties, Collard Greens, or Creamy Cheese Grits for a cozy lunch.
Reheating: Pop them in the air fryer at 350°F for 3–4 minutes to crisp them up again. The oven works too, though they may be slightly softer.
Freezing: Not recommended, as texture will suffer. But if needed, freeze in a single layer, then transfer to a bag. Reheat from frozen in an air fryer or oven.
FAQs
Yes, mix the batter and refrigerate for up to 4 hours. Fry just before serving for best results.
Stick to neutral oils with high smoke points: vegetable, peanut, or canola.
Absolutely! Add a pinch of cayenne or finely chopped jalapeño to the batter.
Air frying works better than baking. Try 375°F for 5–6 minutes until golden.
More Southern Sides for Your Fish Fry
- Southern Fried Catfish
- Southern Baked Beans
- Crispy Fried Okra
- Southern Coleslaw Recipe
- Potato Salad
- Creamy Cheese Grits
I’d love to hear how this recipe turned out for you! Did you serve it with fish and grits or something creative? Drop your tips or twists in the comments below. I read every single one.
💌 From my kitchen to yours, happy frying!
Krysten says
Love a classic hush puppy recipe! My mom used to make hers the exact same way, with cornmeal. I can't wait to try this at my next fish fry.
LaKita says
Thank you Krysten! Hope you get a chance to give them a try!
Jamie says
These hush puppies taste just like the ones at my local fish and chip restaurant. They came out perfectly tender and crispy. Thank you!
LaKita says
Thank you so much Jamie, happy to hear the recipe worked out for you 🙂
Amy Liu Dong says
I made this for the kids and they loved it. It was so easy to make and really delicious!
LaKita says
Thank you Amy, glad to hear the hush puppies are kid approved 🙂
Carrie says
I just love a good hushpuppy, but I have never made them myself at home before! 🙂 I am definitely going to have to try this recipe for myself soon.
LaKita says
Thank you Carrie, I hope you get a chance to try it! They're so easy to make!
Adriana says
These hush puppies are crunchy on the outside and soft on the inside. They melt in your mouth. I made mine spicy, and they were delicious.
LaKita says
Thank you so much Adriana, that's exactly what I was going for!
Mikayla says
I could eat hush puppies for breakfast, lunch and dinner. I love them and your recipe was very good, I will use it again very soon!
LaKita says
Thank you so much Mikayla, I could as well!
Tammy says
It's been so long since I've had hush puppies! These look absolutely delicious. I love how easy they are and now I'm tempted to make some this weekend ^_^
LaKita says
Thank you Tammy, I hope you get a chance to try the recipe soon 🙂
Kathryn says
This was my first time having hush puppies and I'm so impressed! They were SO GOOD and we couldn't stop eating them!
LaKita says
Thank you Kathryn, and same here, we can't get enough of these little hush puppies 🙂
Gloria says
I love cornmeal. These are perfect as a side dish. I would even use them as an appetizer to alongside a couple of dips.
LaKita says
Thank you Gloria and these would work well with your favorite dip recipe 🙂
Marta says
I've always loved hushpuppies because they're portable cornbread that you can pop into your mouth. I loved the addition of grated onion in your batter, too!
LaKita says
Thank you so much Marta and portable cornbread it the perfect description!!!