Stan’s Hushpuppies

by Alli

When my extended family gets together, there is usually a family fish fry in the cards.  That’s because my mom, dad and older brother, Stan, are 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.  (That’s southern speak for all my non-southern friends.)

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!

A couple of weeks ago, I was blessed to be able to spend a week with my extended family at St. George Island.  It was a week of fishing, swimming, sunning, laughing, eating and lots of walking (to counteract the eating).

Personally, I seldom eat fried food, 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 (click here for the recipe), 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 my Stan’s Hushpuppies. 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!

Stan’s Hushpuppies







 Stan’s Hushpuppies

Stan’s Hushpuppies


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


  1. Heat oil to 325
  2. Mix all ingredients together. 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 ice cream scoop to drop mixture into oil. They 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.
  4. Helpful Hint: Always use extreme caution when deep frying!

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Leah July 17, 2013 - 9:44 am

Yummy they look fabulous!

Alli July 18, 2013 - 5:40 am

Do try them! And let me know what you think.

Alli July 18, 2013 - 5:41 am

Hushpuppies are a staple at any southern fish fry! You have to try them!

Jeannie July 18, 2013 - 8:43 am

I’ve been looking through your site and feel a kindred spirit. My dad used to send me down to the garden early in the morning to gather some green tomatoes and fry them for breakfast. Ah, fond memories.
for what it’s worth

Bethany July 18, 2013 - 8:51 am

Yum, yum, yum!!!

Betsy July 20, 2013 - 1:59 pm

I like my hush puppies with just a touch of sweetness. Any idea how much sugar to add to do that?

Alli July 21, 2013 - 6:55 am

One tablespoon of sugar should do the trick!

Lauren @ From Everyday To Gourmet July 23, 2013 - 9:46 am

A girl after my own heart – I’ve never met a hushpuppy I couldn’t resist! These look so yummy they’re making me want them for breakfast!

(Stopping by from the Tasty Tuesdays linkup party!)

Alli July 23, 2013 - 11:08 pm

Thanks for stopping by! Your chicken and avocado tacos sound awesome!

Kathy Penney @ Sparkles And A Stove July 24, 2013 - 6:07 pm

Pinned this one too! I could go to a seafood place and just be happy with a bowl of hush puppies and tartar sauce! These look yum! Thanks for sharing at All Things Pretty!

Alli July 25, 2013 - 6:56 am

I love All Things Pretty! Thanks for taking the time to stop by and commenting!

Alison at NOVA Frugal Family July 26, 2013 - 8:55 pm

Funny thing is that we don’t like seafood but I made hush puppies from a mix and it was so good that I wanted more. I would love to make them from scratch!!! I bought some cornmeal that was self rising before and it was not that tasty. Do you have a brand you use??

Alli July 27, 2013 - 6:08 am

I always use the white cornmeal mix – usually White Lily. But any of them would work.

Joanne T Ferguson July 26, 2013 - 11:45 pm

LOVE hush puppies, true!
Especially in Rhode Island Clam Chowder too; viewing as part of Foodie Friends Friday
Cheers! Joanne

Alli July 27, 2013 - 6:09 am

Thanks for stopping by! Can’t have fish without hush puppies! 🙂 Thanks for stopping by!

Marlys @ This and That July 28, 2013 - 3:10 am

I make something similar but hubby calls them Beignets… I will have to try them with buttermilk as that would give them a different flavour. We also only fry ours in a small amount of oil on the stove. Thanks for sharing these on Foodie Friends Friday and this recipe was one of the 3 recipes with the most clicks…

Alli July 28, 2013 - 6:21 am

I love beignets! A lot of people add sugar to their hushpuppy mix, but my family likes them savory. In the south, people seem to add sugar to everything. I’m a southern girl, but for some reason, my mom never added sugar to cornbread, hushpuppies, etc. Therefore, I don’t either. They are good, no matter how they are made! 🙂 Glad you stopped by!

Dawn from I Think We Could Be Friends October 10, 2013 - 10:55 am

Oh my , these look awesome! And such simple ingredients, too…can’t wait to try 🙂

Stopping by from Throwback Thursday, thank you for hosting! -Dawn

Alli October 11, 2013 - 7:58 am

Thanks for linking up at Throwback Thursday.


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