Jalapeno Hush Puppies To Make Your Next Fish Fry Unforgettable
Sneak Preview: This Jalapeno Hush Puppies Recipe is a flavorful, fried ball of seasoned and prepared cornmeal traditionally served with fried seafood. Jalapenos are optional if you prefer a milder flavor.
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How do you feel about jalapeno peppers? Do you like jalapenos on your pizza? How about your burgers? Maybe in your cheese rolls? Have you tried them in a pot of beans?
My Texas-born-and-raised friends seem to like jalapenos in just about everything, including this cornbread and mashed potatoes. Personally, I prefer the aftertaste more than the initial squirt. Either way, this recipe is for you because the jalapenos are optional.
Jalapeno Hush Puppies pair nicely with any fried fish. Try them with Really Crunchy Fried Shrimp. They were a hit at our last New Year’s Day party, disappearing as fast as I could cook them.
These are delicious without the jalapenos, especially if you have tartar sauce and cocktail sauce to dip them in. I usually make some with jalapenos and some without.
Ingredients and substitutions:
- CORNMEAL: Yellow or white finely-ground cornmeal is best.
- FLOUR: Use either all-purpose bleached or all-purpose unbleached flour.
- EGG: I always use large-size eggs in my recipes.
- BUTTERMILK: If you don’t have buttermilk, no problem. You have options: 1-1/4 cup whey strained from yogurt, 1 cup milk + 1/4 cup yogurt, or 1 cup +3 tablespoons of milk with one tablespoon of lemon juice or vinegar added.
- ONIONS: Yellow or white onions are perfect for this recipe.
- JALAPENOS: Fresh jalapenos add so much flavor. However, you can leave them out if you don’t want any spiciness. Don’t miss the kitchen tip in the FAQ’s for storing fresh jalapenos.
Substitute chopped pickled jalapeño slices if you prefer. Pickled jalapenos packaged in a glass jar are usually spicier, but they may vary according to the brand and label. Fresh jalapenos tend to be milder, although they can vary. Remember this when deciding whether to use fresh or canned jalapenos.
FAQ about Hush Puppies and Jalapenos:
Like most deep-fried foods, these are best made and eaten immediately. If you have leftovers, refrigerate or freeze them. Reheat in an oven or air fryer to make the crust crispy again.
Place them in a zippered plastic bag and freeze them whole. No need to seed and chop them first.
Supposedly, hunters and trappers would fry balls of cornmeal before preparing their fish for dinner. Then they would toss the fried balls to the dogs to keep them quiet while dinner was prepared.
Parting Thoughts: So, what are you waiting for? Get your apron on, grab those fresh jalapenos, and create a symphony of flavors. Whether you’re a spice enthusiast or prefer a milder taste, these Jalapeno Hush Puppies will steal your heart, one bite at a time.
This recipe is slightly adapted from Cooking Texas Style by Candy Wagner & Sandra Marquez. It is my favorite Tex-Mex cookbook in the whole world.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Jalapeno Hush Puppies
Ingredients
- 2 cups white or yellow cornmeal
- ¼ cup unbleached all-purpose flour
- 1 teaspoon table or sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1 large egg
- 1-1/4 cups buttermilk – (yogurt whey, or 1 cup milk+1/4 cup yogurt)
- ½ cup chopped onions
- 1 small fresh jalapeno pepper (seeded and chopped)
- peanut or vegetable oil – (for frying)
Instructions
- Stir together 2 cups white or yellow cornmeal, 1/4 cup unbleached all-purpose flour, 1 teaspoon table or sea salt, 1 teaspoon baking soda, 2 teaspoons baking powderand 1 teaspoon granulated sugar a large mixing bowl.
- In a separate bowl, whisk 1 large egg, and 1-1/4 cups buttermilk together. Stir in 1/2 cup chopped onions and 1 small fresh jalapeno pepper (seeded and chopped), if using.
- Stir the liquid ingredients into the dry ingredients just until moistened. Allow the batter to rest (it will thicken some) while the oil heats.
- Heat 1½-2 inches of peanut or vegetable oil in a fryer, heavy skillet or Dutch oven to 350˚F.
- Use two spoons to drop small balls of batter into the hot oil. Cook until golden brown all over and cooked in the middle.
- Turn the hushpuppies with a slotted spoon or tongs to ensure they cook and brown evenly. Remove from the oil to a few layers of paper towels to drain and cool a bit before serving.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.