I don’t know about you, but any time we went out for seafood growing up, I was just as excited for the hush puppies as the fish — maybe more. And Captain D’s? Their hush puppies were always the best. Lightly sweet, crunchy on the outside, and soft and warm in the middle. Totally addictive.
After craving them one too many times and not wanting to make a full drive-thru run, I decided to try and recreate them at home. Y’all, this recipe comes super close. They’re easy to mix up, quick to fry, and make the perfect little side for seafood nights or even just a snack on their own. My family loves them, and yours will too.
Why You’ll Love This Recipe
These hush puppies have all the comforting flavor of your favorite seafood joint — crispy on the outside, tender and just slightly sweet inside. The texture is spot on, and they come together with just a few pantry staples.
They’re quick to make, fry up beautifully, and pair perfectly with fried fish, shrimp, or grilled chicken. But honestly? They’re also great just dipped in ranch or tartar sauce as a fun snack or party appetizer.
What You’ll Need
Dry ingredients:
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne (optional)
Wet ingredients:
- ½ cup buttermilk
- 1 large egg
- ¼ cup finely diced onion
- 1 tablespoon melted butter or vegetable oil
For frying:
- Vegetable or peanut oil (enough for 2–3 inches in your pot)
Pro Tips
- Use buttermilk for the best flavor and tender texture — it helps balance the cornmeal.
- Let the batter rest for 5–10 minutes before frying to hydrate the cornmeal and prevent crumbling.
- Keep oil at 350°F–365°F — too hot and they’ll brown too fast, too cool and they’ll soak up oil.
- Use a cookie scoop or small spoon to get even, round hush puppies.
- Don’t overcrowd the fryer — give them space to cook evenly and hold their shape.
Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk and rubber spatula
- Candy or deep-fry thermometer
- Dutch oven or heavy-bottomed pot
- Slotted spoon or spider strainer
- Paper towels or cooling rack
- Small cookie scoop or spoon
Substitutions & Variations
- No buttermilk? Mix ½ cup milk with 1½ teaspoons lemon juice or vinegar and let sit for 5 minutes.
- Sweet variation: Add an extra tablespoon of sugar for a more classic Southern flavor.
- Savory variation: Stir in chopped green onions, shredded cheese, or cooked crumbled bacon.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Baked option: Not traditional, but you can bake hush puppies in a mini muffin tin at 400°F for 10–12 minutes.
Make Ahead Tips
Hush puppies are best served fresh, but you can prep parts of the recipe ahead. Mix the dry ingredients and store in an airtight container. Chop your onions and refrigerate up to 2 days ahead. Make the batter and refrigerate for up to 4 hours before frying. You can also freeze cooked hush puppies and reheat in the oven at 375°F until warm and crisp again, about 10–12 minutes.
Instructions
1. Heat the Oil
Pour oil into a deep pot or Dutch oven until it’s about 2–3 inches deep. Heat to 350°F, using a thermometer for accuracy.
2. Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne.
3. Add Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, and diced onion. Pour into the dry ingredients and stir just until combined. Let the batter rest for 5–10 minutes.
4. Scoop and Fry
Use a small cookie scoop or spoon to carefully drop batter into the hot oil, a few at a time. Fry for 2–3 minutes per side, until golden brown and cooked through.
5. Drain and Cool
Use a slotted spoon to remove hush puppies and drain them on a paper towel-lined plate or wire rack. Sprinkle with a little salt while they’re hot.
6. Serve Warm
Serve immediately with dipping sauces or alongside your favorite main dish.
Serving Suggestions
- Pair with fried catfish, shrimp, or cod
- Serve as a side with barbecue or grilled chicken
- Add to a seafood platter for an at-home fish fry
- Serve with tartar sauce, ranch, or hot honey
- Toss into a basket of appetizers for game day or parties
Leftovers & Storage
To store: Let hush puppies cool completely. Store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days.
To reheat: Reheat in a 375°F oven for 8–10 minutes until crispy again. Avoid microwaving — it makes them soggy.
To freeze: Cool completely, freeze on a tray, then transfer to a freezer bag. Reheat from frozen in the oven for 12–15 minutes.
Nutrition & Benefits
While hush puppies are definitely a comfort food, they’re made with real ingredients — cornmeal, onion, egg, and buttermilk — and are fried quickly, which helps them stay crispy without soaking up tons of oil. The cornmeal adds a little fiber and texture, while the onions bring flavor and just a hint of natural sweetness. As an occasional side or snack, these are a great way to enjoy a Southern tradition with the people you love.
Recipe FAQ
1. Can I bake hush puppies instead of frying?
Yes. Bake in a greased mini muffin tin at 400°F for 10–12 minutes. They’ll be a little softer, but still tasty.
2. What’s the best oil for frying hush puppies?
Use a neutral oil with a high smoke point — like vegetable, peanut, or canola oil.
3. Why are my hush puppies greasy or flat?
Your oil might be too cool. Make sure it’s holding steady at 350–365°F for the best fry.
4. Can I freeze the batter?
It’s best to freeze cooked hush puppies, not the raw batter, for best texture and flavor.
5. What makes Captain D’s hush puppies different?
They have a slightly sweet flavor, a crisp golden crust, and a soft, fluffy inside — which this recipe aims to recreate as closely as possible.
A Bite of Crispy Comfort
These hush puppies are the kind of food that brings people around the table — simple, golden, and straight from the heart of Southern cooking. Whether you’re recreating a favorite drive-thru meal or just want something warm and crispy on the side, these little cornmeal bites are always the right move.