Ingredients for Catfish Parlour Hush Puppies
- Water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 cup yellow cornmeal
- Vegetable oil, for frying
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1 large egg
- 1/2 cup buttermilk
- 2 tablespoons melted butter
- 1/4 cup chopped green onions
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Catfish Parlour Hush Puppies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Catfish Parlour Hush Puppies
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped green onions.
- Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Roll the hushpuppy batter into small, cigarette-shaped tubes, about 3-4 inches long and ½ inch in diameter.
- Carefully place the hushpuppies in the hot oil, ensuring not to overcrowd the skillet.
- Fry the hushpuppies for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the hushpuppies from the oil and place them on a wire rack to drain excess oil.
- Serve immediately with tartar sauce and jalapeño tartar sauce.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
16g
Fat
2g
Carbs
24g
