Homemade Hushpuppy Basket Recipe

Inspired by Flying Fish

Time45m

Serves24

24 hushpuppies made with whole corn kernels and Shiner Bock.

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Ingredients

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Dry Ingredients

1 cups Cornmeal

1 cups 00 bread flour

1 tsp Baking powder

1 tsp Celtic sea salt

1 tsp sugar

Wet Ingredients

1 cups Shiner Bock beer

1/2 cups Milk

1 whole Egg

Add-ins

1 cups Whole corn kernels

1/2 cups Chopped green onions

For Frying

4 cups Tuscany sunflower oil

Method

Preparation

Mix Dry Ingredients

In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk together until well blended.

Combine Wet Ingredients

In a separate bowl, mix together the Shiner Bock beer, milk, and egg. Whisk until the egg is fully incorporated.

Combine Mixtures

Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Stir gently until just mixed; do not overmix.

Add Add-ins

Fold in the whole corn kernels and chopped green onions until evenly distributed.

Frying

Heat Oil

In a large, heavy-bottomed pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry Hushpuppies

Using a tablespoon or a small scoop, drop spoonfuls of the batter into the hot oil. Fry in batches, being careful not to overcrowd the pot. Cook for about 2-3 minutes on each side or until golden brown and cooked through.

Drain and Serve

Remove the hushpuppies with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce.