Recipe courtesy of Something Fishy Seafood Restaurant


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  • Level: Easy
  • Total: 1 hr (includes resting time)
  • Active: 30 min
  • Yield: 6 servings (2 dozen hushpuppies)
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3 cups cornmeal

1 cup self-rising flour 

1/2 cup sugar 

2 tablespoons dried onions 

1 tablespoon baking powder 

1/2 teaspoon salt 

1/2 teaspoon ground black pepper 

3/4 to 1 cup hot water 

Oil, for frying


  1. Combine the cornmeal, flour, sugar, dried onions, baking powder, salt and pepper in a large bowl and mix. Next, add the hot water slowly until the mixture begins to thicken. The batter should be thick and start to rise quickly. Continue to mix and knead until the batter stops rising. Once the batter is thick enough, let it stand for 30 minutes before cooking.
  2. When ready to cook, add enough oil to a frying pan for the hushpuppies to be submerged. Heat over high heat to 350 degrees F. Use a spoon to carefully drop the batter into the oil. Make sure to spread them apart so they do not stick together. Fry until golden brown on all sides. (The hushpuppies will rise to the top of the oil, so make sure to turn them in the oil on all sides so they cook evenly.) Repeat with the remaining batter.

Cook’s Note

You can make the hushpuppies different sizes depending on the size of your spoon. Hushpuppies can be also be made in a deep-fryer.