Hush Puppies: A Taste of Louisiana with Justin Wilson

The scent of hush puppies frying always takes me back to my childhood summers spent visiting my grandparents in Louisiana. My Paw-Paw, a man who could charm the birds out of the trees with his Cajun drawl, swore by Justin Wilson’s recipes. He’d stand over a cast iron skillet, a mischievous twinkle in his eye, dropping spoonfuls of batter into the hot oil, and soon the whole house would fill with that irresistible aroma. Those hush puppies, crisp on the outside and fluffy within, were the perfect accompaniment to a plate of freshly caught catfish, and a reminder of the simple joys of family and good food.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Total Time: 25-30 minutes
• Servings: 6-8
• Yield: 12-16 hush puppies (approximate, depending on size)
• Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

• 1 cup cornmeal
• ½ cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon garlic powder
• ½ teaspoon onion salt
• 1 egg, beaten
• ¼ – ½ cup finely chopped green onion (including the green part)
• ¾ – 1 cup buttermilk (add slowly so you don’t get the batter too runny.)
• Vegetable oil (for frying)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Deep fryer or large, heavy-bottomed pot
• Slotted spoon or spider
• Paper towels

Instructions

1. In a large mixing bowl, combine all of the dry ingredients: cornmeal, flour, baking powder, salt, baking soda, garlic powder, and onion salt. Whisk them together thoroughly to ensure even distribution.

2. In a separate bowl (or right in the center of the dry ingredients after creating a well), add the beaten egg and the finely chopped green onion.

3. Gradually pour in the buttermilk, starting with ¾ cup. Mix well with a spoon or spatula. The batter should be thick but pourable. If the batter seems too thick, add more buttermilk, a tablespoon at a time, until you reach the desired consistency. Remember Justin Wilson’s advice – you don’t want it too runny!

4. Heat about 2-3 inches of vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it. If it sizzles and browns quickly, the oil is ready.

5. Carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pot; work in batches to maintain the oil temperature. The size of the spoonful will determine the size of your hush puppies. Aim for about 1-2 tablespoons per hush puppy.

6. Fry the hush puppies for 3-5 minutes, or until they are golden brown on all sides. Use a slotted spoon or spider to turn them frequently to ensure even cooking.

7. Remove the hush puppies from the oil and place them on a plate lined with paper towels to drain excess oil.

8. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t overmix the batter. Overmixing develops gluten in the flour, which can result in tough hush puppies. Mix just until the ingredients are combined.
• Temperature is key. Maintaining the correct oil temperature is crucial for achieving crispy, golden-brown hush puppies. If the oil is too cold, the hush puppies will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside and remain raw on the inside.
• Spice it up! For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the batter.
• Make ahead: You can prepare the batter up to a day in advance and store it in the refrigerator. Just give it a good stir before frying.
• If your hush puppies are browning too quickly: Reduce the heat slightly to prevent burning. If they are not browning enough, increase the heat slightly. Every stove and fryer is different!

Serving & Storage Suggestions

Hush puppies are best served hot and fresh, straight from the fryer. They’re the perfect accompaniment to fried fish, shrimp, or any other Southern-style meal. Serve them with tartar sauce, cocktail sauce, or your favorite dipping sauce.

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. You can also reheat them in an air fryer for a crispier result. While reheating is an option, they’re truly at their best when enjoyed right away.

Nutritional Information

Nutrient	Amount per Serving (Approximate)	% Daily Value*
Calories	150 kcal	7.5%
Total Fat	7g	9%
Saturated Fat	1g	5%
Cholesterol	25mg	8%
Sodium	400mg	17%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	3g	6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is an estimation.

Variations & Substitutions

• Gluten-Free Hush Puppies: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that your baking powder is also gluten-free.
• Dairy-Free Hush Puppies: Use a plant-based milk alternative, like almond milk or soy milk, in place of buttermilk. You can also add a tablespoon of lemon juice or apple cider vinegar to the plant-based milk to create a buttermilk substitute.
• Cornmeal Variety: Try using a different type of cornmeal, such as stone-ground cornmeal, for a more rustic flavor and texture.
• Add some cheese: A little shredded cheddar or Monterey Jack added to the batter can add a delicious cheesy twist.
• Spice it up even more! Diced jalapenos will bring the heat.

FAQs (Frequently Asked Questions)

Q: Why are my hush puppies greasy?

A: The most common reason for greasy hush puppies is that the oil temperature was too low. Make sure the oil is hot enough (350°F/175°C) before adding the batter. Also, avoid overcrowding the pot, as this can lower the oil temperature.

Q: My hush puppies are browning too quickly on the outside but are still raw inside. What should I do?

A: This indicates that the oil is too hot. Lower the heat slightly and continue frying until the hush puppies are cooked through.

Q: Can I use self-rising cornmeal in this recipe?

A: It’s not recommended. Self-rising cornmeal already contains baking powder and salt, so using it would throw off the balance of ingredients and likely result in overly salty and/or overly puffy hush puppies.

Q: How do I know when the hush puppies are done?

A: The hush puppies are done when they are golden brown on all sides and feel firm to the touch. You can also insert a toothpick into the center of a hush puppy; if it comes out clean, they are done.

Q: Can I bake these instead of frying them?

A: While frying is traditional, you could try baking them for a slightly healthier option. Preheat your oven to 400°F (200°C) and grease a baking sheet. Drop spoonfuls of batter onto the sheet and bake for 15-20 minutes, or until golden brown. However, the texture will be different from fried hush puppies; they will be less crispy and more cake-like.

Final Thoughts

Now, cher, go on and try dis recipe for Justin Wilson’s hush puppies. It’s a little bit of Louisiana sunshine in every bite. Gather your friends and family, fry up a batch, and enjoy the simple pleasures of good food and good company. And don’t forget to let me know what you think – I’d love to hear about your culinary adventures! Maybe pair ’em with some spicy jambalaya or a cool glass of sweet tea. Bon appétit, I guarantee!