Chowhound KaimukiMan has only made hushpuppies once—and they were a disaster: “oily, dry, crumbly and not very tasty.” So what are hushpuppies supposed to be like, and how do you get there?

Look, alkapal says: Proper hushpuppies are delicious morsels of cornbread and finely minced onion, crunchy on the outside, soft on the inside. You drop your batter by the tablespoonful into hot oil in which you have just fried your fish—make sure the oil is hot enough, and they won’t come out greasy. And you have to serve them right out of the fryer, so hot you’d burn your mouth if you ate one right away.

This is only one variation, of course: kengk likes slightly sweet hushpuppies about the size of a grape, not fried in fish oil, and served with honey butter. And fldhkybnva likes them with diced jalapeños and chipotle mayonnaise.

Discuss: Hushpuppies vs Cornbread

Photo by Flickr member bhamsandwich under Creative Commons

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