Stan’s Hushpuppies

by Alli

Stan’s hushpuppies are tender on the inside and have a nice crunch on the outside. These are mush-haves when hosting a fish fry. 

When my extended family gets together, there is usually a family fish fry in the cards. That’s because my and older brother, Stan, is the best in the entire world when it comes to fishing and all things fish – including cooking them. And Stan’s Hushpuppies are the greatest things since sliced bread.  

I’ve eaten at many seafood restaurants across the USA and in other countries, but none come close to my family’s fish fries! They’re what legends are made of!

I consider myself blessed when I’m able to spend a week with my extended family at St. George Island. It’s always a week of fishing, swimming, sunning, laughing, eating, and lots of walking (to counteract the eating).

Personally, I rarely eat fried foods these days, but on the night that we had THE fish fry, I made up for all the time I had lost!  

We also had fried green tomatoes (you can find the recipe down below), fried squash, and fried fish! Do you think the coleslaw may have helped create a balance with all those fried foods? Or the fried french fries?  

Nah, but it was a once a year (for me) kind of thing and I thoroughly enjoyed it! And, we walked for miles afterward!

Today I’m sharing Stan’s Hushpuppies recipe. They are crunchy on the outside and tender on the inside, with little bits of onion mixed it.  Yum!

Note:  These were cooked outdoors, in a deep fryer!

Ingredients for Stan’s Hushpuppies

  • Buttermilk
  • Eggs
  • Onion, finely chopped (we use Vidalia)
  • 1/4 cup flour
  • Self-rising cornmeal (If you use self-rising cornmeal mix, omit the flour)
  • Peanut oil (for frying)

We don’t add sugar to our hushpuppies, but if you like them sweet, add 1-1/2 Tablespoons sugar when you’re mixing up the batter. 

Don’t these hushpuppies look yummy?


The finished batch of hushpuppies! 


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Yield: 35 - 40 hushpuppies

Stan’s Hushpuppies

 Stan’s Hushpuppies

Stan's Hushpuppies are tender on the inside with a nice crunch on the outside.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 1 cup buttermilk
  • 3 eggs
  • 1 sweet onion, finely chopped
  • 1/4 cup flour
  • 2 cups cornmeal (self-rising) (If you use self-rising cornmeal mix, omit flour)
  • peanut oil for deep frying (about 4-6 cups for an outdoor fryer)


  1. In a dutch oven or heavy pot, heat 2 inches of oil to 325º F.
  2. Mix all hushpuppy ingredients together. The mixture should be fairly thick (when you drop mixture from a spoon, it should fall slowly) If it's too thick, add a little water, 1 tablespoon at a time.
  3. Use a small cookie scoop or a tablespoon to drop mixture into the oil. (When deep-frying, the hushpuppies will almost flip themselves over in the oil. It's magic!) As soon as they are brown on one side, flip over. Watch carefully. It doesn't take long for them to cook (about 3 minutes per batch).
  4. Drain on a paper towel-lined platter.


Always use extreme caution when deep-frying! Don't overcrowd the pot.

Nutrition Information



Serving Size


Amount Per Serving Calories 38Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 14mgSodium 20mgCarbohydrates 6gFiber 1gSugar 1gProtein 1g

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This post was originally written in 2013 and updated on August 5, 2020. 

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