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Catfish Parlour Hush Puppies: A Taste of Texas Tradition

The first time I visited Austin, Texas, I wasn’t sure what to expect. But one thing was certain: I was ready to dive into the local cuisine. My culinary adventure began at the legendary Catfish Parlour. Before I could even consider ordering, a basket of golden-brown hush puppies arrived at our table, accompanied by two vibrant dipping sauces. The warm, cornmeal aroma filled the air, and the first bite was pure heaven. Crispy on the outside, soft and fluffy on the inside, these weren’t just hush puppies; they were a gateway to a true Southern experience. These little fried gems are a staple of the restaurant, and I’ve been hooked ever since.

Recipe Overview

Prep Time: 1 hour 7 minutes (includes cooling time)
Cook Time: Varies depending on batch size
Total Time: Varies depending on batch size
Servings: 20+ (depending on size)
Yield: Varies depending on size
Dietary Type: Vegetarian

Ingredients

1 gallon water
1/3 cup sugar
1/4 cup salt
2 tablespoons granulated garlic
3 tablespoons granulated onion
4 lbs yellow cornmeal
Oil, for frying (vegetable or canola oil recommended)

Equipment Needed

Large pot
Dishpan or large bowl
Deep fryer or large heavy-bottomed pot
Slotted spoon or spider
Paper towels

Instructions

In a large pot, combine the water, sugar, salt, granulated garlic, and granulated onion.
Bring the mixture to a rolling boil over high heat.
Turn the heat off completely. Immediately add the yellow cornmeal to the hot liquid.
Stir the cornmeal vigorously into the hot liquid. The mixture will become very stiff and difficult to stir. Ensure all the cornmeal is incorporated and there are no dry pockets.
Scrape the hot cornmeal mush out of the pot and into a dishpan or large bowl.
Flatten the cornmeal mush out in the dishpan, creating an even layer. This will help it cool faster.
Allow the cornmeal mush to cool completely. This step is essential for the hush puppies to hold their shape during frying. The cooling process will take at least one hour.
Once the cornmeal mush is cool, check for a skin that may have formed on top. If a skin is present, peel it off and discard it.
Knead the cooled cornmeal mush until it becomes pliable and easy to work with. This may take a few minutes. The goal is to create a smooth, workable dough.
Pinch off pieces of the cornmeal dough, adjusting the size depending on your preference for hush puppy size. Catfish Parlour makes theirs elongated, like small cigarettes.
Roll each piece of dough between your palms to form a rope or tube shape. Aim for approximately 4 inches in length and a diameter similar to a thick pencil.
Heat the oil in a deep fryer or large, heavy-bottomed pot to 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to ensure accurate temperature control.
Carefully drop the shaped hush puppies into the hot oil, being careful not to overcrowd the fryer. Fry in batches to maintain the oil temperature.
Fry the hush puppies until they are golden brown and hard on the outside. This will take several minutes per batch. Monitor the color closely to prevent burning.
Remove the fried hush puppies from the oil using a slotted spoon or spider.
Place the fried hush puppies on a plate lined with paper towels to drain any excess oil.
Serve the hush puppies immediately while they are still hot and crispy.

Expert Tips & Tricks

Temperature is key: Maintaining a consistent oil temperature of 350°F (175°C) is crucial for achieving perfectly cooked hush puppies. If the oil is too cool, the hush puppies will absorb too much oil and become greasy. If the oil is too hot, they will brown too quickly on the outside while remaining undercooked inside.
Don’t overcrowd the fryer: Frying in batches ensures that the oil temperature doesn’t drop too drastically, which can result in soggy hush puppies.
Kneading the mush: Kneading the cooled cornmeal mush is important to ensure a consistent texture throughout the hush puppies. This step helps to eliminate any lumps and create a smooth, workable dough.
Make ahead: You can prepare the cornmeal mush ahead of time and store it in the refrigerator for up to 2 days. Bring it to room temperature before kneading and forming the hush puppies.
Add some spice: For an extra kick, consider adding a pinch of cayenne pepper or some finely chopped jalapeños to the cornmeal mush.

Serving & Storage Suggestions

Catfish Parlour Hush Puppies are best served hot and fresh, ideally alongside fried catfish, coleslaw, and tartar sauce. They also make a delicious appetizer or snack on their own.

Leftover hush puppies can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar result. Reheating in a microwave is not recommended as it will make them soggy. Freezing is not recommended.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	175 kcal	9%
Total Fat	5g	8%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	725mg	30%
Total Carbohydrate	37g	12%
Dietary Fiber	3.5g	14%
Sugars	2g	8%
Protein	4g	8%

Variations & Substitutions

Jalapeño Hush Puppies: Finely dice fresh jalapeños and add them to the cornmeal mixture before frying. Adjust the amount to your preferred level of spice.
Cheese Hush Puppies: Add shredded cheddar cheese or Monterey Jack cheese to the cornmeal mixture for a cheesy twist.
Herb Hush Puppies: Mix in finely chopped fresh herbs such as parsley, chives, or dill for added flavor and aroma.
Sweet Hush Puppies: Reduce the amount of salt slightly and add a touch more sugar to create a sweeter version of hush puppies. You can also add a pinch of cinnamon or nutmeg.
Gluten-Free Hush Puppies: While cornmeal is naturally gluten-free, ensure that all other ingredients used are also gluten-free, particularly if you are serving them to someone with celiac disease or gluten sensitivity.

FAQs (Frequently Asked Questions)

Q: Why is my cornmeal mush so stiff?

A: The cornmeal mush is naturally very stiff because it’s a high ratio of cornmeal to liquid. This is necessary for the hush puppies to hold their shape during frying.

Q: Can I use a different type of cornmeal?

A: Yellow cornmeal is traditionally used for hush puppies, but you can experiment with white cornmeal or stone-ground cornmeal for a slightly different flavor and texture.

Q: How do I prevent my hush puppies from becoming soggy?

A: Ensure the oil temperature is consistent and don’t overcrowd the fryer. Also, drain the fried hush puppies on paper towels to remove excess oil.

Q: Can I bake these instead of frying?

A: Baking hush puppies will result in a different texture than frying, but it is possible. Preheat your oven to 400°F (200°C) and bake the hush puppies for 15-20 minutes, or until golden brown.

Q: What dipping sauces go well with hush puppies?

A: Tartar sauce and jalapeño tartar sauce are classic choices, but you can also serve them with ranch dressing, ketchup, honey mustard, or any other dipping sauce you enjoy.

Final Thoughts

These Catfish Parlour Hush Puppies are more than just a recipe; they’re a taste of Texas history and hospitality. The recipe is straightforward, but the results are undeniably delicious. Gather your ingredients, follow the steps, and prepare to be transported to the heart of Austin. Don’t be afraid to experiment with variations to make them your own. Whether you’re serving them alongside fried catfish or enjoying them as a snack, these golden-brown delights are sure to be a hit. So, go ahead and give it a try – I’m confident you’ll love them as much as I do! And don’t hesitate to share your creations and feedback!

Catfish Parlour Hush Puppies Recipe