Hushpuppies Two Ways
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Recipe courtesy of Kardea Brown

Miss Brown's Hushpuppies Two Ways

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 3 dozen
Whenever I have a fish fry, I have to have hushpuppies on the side. These are served with honey butter, but they are also great with tartar sauce. If you're a purist, I've included a plain version in addition to a fun Low Country twist with fresh okra in the batter.



Whipped Honey Butter:

Miss Brown’s House Seasoning:


Special equipment:
a cookie scoop; a deep-fry thermometer
  1. For the hushpuppies: Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat the oil to 375 degrees F.
  2. Combine the cornmeal, flour, House Seasoning and baking powder in a medium bowl. Pulse the onions in a food processor until finely minced. Add to the cornmeal mixture and stir to combine. Add the egg and enough buttermilk to moisten into a batter. Separate half of the batter to another bowl, then stir the okra into one of the batters. (Make sure the batter isn’t too thin. It should hold its shape when scooped out with a spoon.)
  3. Arrange some paper towels in a baking sheet and place a wire rack on top. Working in batches, drop heaping teaspoonfuls of each batter into the hot oil using a cookie scoop coated with nonstick cooking spray, and cook until golden brown, 2 to 2 1/2 minutes depending on the size (see Cook's Note). Drain the hushpuppies on the wire rack.
  4. Meanwhile, make the whipped honey butter: Beat the butter and honey in a bowl with a hand mixer at medium-high speed until light and fluffy. Season with salt. Serve with the hushpuppies.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons
  1. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container.

Cook’s Note

Cut open the first hushpuppy after frying to make sure they're done all the way through. The cooking times always vary with hushpuppies because of the size differences.