Beer Batter Hush Puppies Recipe (2024)

FAQs

Should you put an egg in beer batter? ›

Beer Batter Ingredients

These are the simple ingredients you'll need to make this basic beer batter recipe: Flour: This homemade beer batter starts with all-purpose flour. Cornstarch: Cornstarch ensures an extra crispy, light fry every time. Egg: An egg creates a more delicate crust and helps seal in moisture.

The main reason hush puppies fall apart isn't the batter, it's the oil. To ensure your hush puppies stay intact, make sure the oil is heated to the correct temperature. Add 3 to 4 inches of oil to your skillet or Dutch oven, and using a thermometer, heat the oil to 365° to 375°.

Most are fair game for beer batter (Pilsner Urquell, Stella Artois, Modelo, and Firestone Pivo Pils are particularly nice), with the exception of Bohemian pilsner, which comes with a heavy dose of spices that can change the overall flavor of your dish. In a beer batter, pilsner is one of the more low-key options.

In fact, the Carolinas can proudly claim to be the birthplace of this now-iconic American food. A hushpuppy is a simple treat—thick cornmeal batter dropped in spheres (or nuggets or fingers) into hot oil and fried till crisp and brown.

These heavenly bites boast a perfectly crunchy exterior, a soft and fluffy interior, and are bursting with rich, corn flavor. Bet you can't eat just one! Hush puppies are a beloved Southern dish that pair perfectly with seafood or BBQ.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter.

You don't want to use a beer that has gone flat, otherwise you won't get that light and airy texture of a crispy batter. You don't want to use dark beer or stout, because it'd make the batter too heavy and it can actually burn quite easily.

Beer batter—made by combining beer (usually a lighter style such as a lager), egg, and flour—is often used to coat fish, onion rings, and other types of pub-style fare before deep-frying.

It's important to pay attention to your balance of dry and wet ingredients. Avoid adding too much flour, as this can result in dense hush puppies. Too much liquid, on the other hand, can make the batter runny and difficult to fry.

If too much flour is used, the hush puppies become heavy, dense, and bread-like. After much experimentation, I landed on a 3:1 ratio: 1 1/2 cups cornmeal to 1/2 cup flour. The type of cornmeal you use is equally as important.

What are Long John Silver's hush puppies made of? ›

The main ingredients in hush puppies are cornmeal, flour, baking powder, sugar, and salt. Some recipes also call for egg, milk, and butter.

I use Budweiser. The beer batter works because of the alcohol and the CO2 in beer. Bitter flavours aren't really welcome there. For that effect, I recommend using carbonated water with vodka.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Hush Puppies shoes are made from 100% genuine leather, making them stand out and be so popular. The brand offers products that marry luxury with comfort and class with functionality.

A hushpuppy is a simple treat – thick cornmeal batter dropped in spheres (or nuggets or fingers) into hot oil and fried till crunchy and brown.

The main difference is that cornbread is baked and hush puppies are fried, hence the difference in texture—though hush puppies can be air fryed, too. "Typically hush puppy batter is a little thicker than cornbread batter, but that is just a matter of moisture. The basic ingredients are the same," Matijevich said.