Hush Puppies

The story

Hush puppies developed in the American South from the region’s long tradition of cornmeal breads and fried fish cookery. Their exact name origin is uncertain, despite popular stories about cooks throwing fried batter to quiet dogs. By the early twentieth century, the term was established for small savoury cornmeal fritters served with fish. They are prized for a crisp, deeply browned exterior and a light, moist middle rather than a dense ball of dough. Cornmeal supplies sweetness and texture, while onion and buttermilk give savoury depth and tenderness. They are best eaten immediately after frying. Hush puppies are a standard accompaniment at Southern fish fries, barbecue restaurants and coastal seafood houses. They function like bread on the plate, soaking up sauces and balancing salty fried fish, slaw and pickles. Recipes differ in sweetness, onion content and shape from one community to another.

Ingredients

• Base
• 40 gram plain flour
• Cooking
• as needed frying oilfor frying
• Dairy
• 90 millilitre buttermilk
• Main
• 90 gram yellow co
• Protein
• 0.5 piece egg
• Seasoning
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• Sweetener or fruit
• 0.5 teaspoon sugar
• Vegetables
• 0.5 piece small oniongrated

Method

1. Mix the batter

   Stir cornmeal, flour, baking powder and salt. Add egg, buttermilk and finely minced onion, mixing only until combined.

   Look for: The batter should be thick and spoonable. Tip: A short rest hydrates the cornmeal. Avoid: Do not overmix or the hush puppies become tough.

2. Rest briefly

   Rest the batter for 10 minutes while the oil heats.

   Look for: The batter should thicken slightly. Tip: Use two spoons or a small scoop for even shapes. Avoid: Do not let it sit for hours; baking powder loses lift.

3. Fry in small spoonfuls

   Heat oil to 175 C / 350 F. Drop rounded spoonfuls into the oil and fry 3-4 minutes, turning once.

   Look for: They should be deep golden and float when cooked. Tip: Keep the size small so the middle cooks through. Avoid: Do not overcrowd or the oil temperature falls.

4. Drain and serve

   Drain on a rack and season lightly while hot.

   Look for: The outside should be crisp and the middle fluffy. Tip: Serve with fried fish, barbecue or honey butter. Avoid: Do not cover them; trapped steam makes them heavy.