Jalapeno Hushpuppies Recipe


Jalapeno Hushpuppies are a requirement with all of our fried fish or shrimp.  It’s a must!  They are spicy, crispy, golden brown little nuggets of fried cornbread heaven.  No fish fry is complete without them. We recently had these with our Beer Battered Fish.  If you are going to be frying fish anyway throw in some of these bad boys.  I promise you won’t regret it.

Simple ingredients that you probably already have in your kitchen. It takes less than 5 minutes to mix the batter and only about 5 minutes of frying time. Fast and easy jalapeno hushpuppies!

Jalapeno Hushpuppies Recipe 
Jalapeno Hushpuppies - These spicy little-fried nuggets of cornmeal are the perfect companion to any fried fish!


  • 4 cups all purpose flour
  • 1 cup cornmeal
  • 1 1/2 tablespoons baking powder
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup dried minced onion
  • 3/4 teaspoon Cajun seasoning
  • 3 cups whole milk
  • 3 large eggs
  • 1/4 cup apple cider vinegar
  • 1 1/2 cups diced pickled jalapeños
  • Oil for frying


  1. In a large bowl, mix all the dry ingredients. In a smaller bowl, mix the wet ingredients and jalapeños. (The vinegar with curdle the milk a little.) Add the wet ingredients to the dry mixture all at once. Stir until just blended.
  2. Heat a large pot of oil to 375 degrees F. Drop the hushpuppy mix by the spoonful into the hot oil. Cook for about 4-5 minutes or until golden brown. Check the first few for doughy-ness. Repeat with the rest.
  3. Scoop the hush puppies out of the oil and place on paper towels. Salt if needed.


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