Spec and.shrimp

Same breading and batter as last time but used bread crumbs on the shrimp and one piece of fish and bottom of the bag Stacy's Pita chip crust on another. Saltwater fish stocks are getting low in NO'ALA. The pita chip crumb crust was awesome. I did that piece in a skillet with a tiny amount of oil. The bread crumb fish was decent and the bread crumb shrimp were great. The hushpuppies looked amazing but were kind of plain. I used 1/4 cup self rising flour, 1 cup self rising corn meal, 1 xl egg and a small diced sweet yellow onion. Any tips for making better tasting hushpuppies?

Any tips for making better tasting hushpuppies?


Did you use milk & add any seasoning to them? Add a bit of pepper, salt & Tony's seasoning, whole kernel corn & maybe some jalepenos.

The best hush puppies I ever had were made with Martha White's hush puppy mix with 1/3 cup of chopped onions added to the mix. I don't care for corn or other stuff in my hush puppies as it tends to make the tasty nugget heavy and thick. I like mine light and crunchy. In most cooking, simple is better; just look at Poor Man's Lobster or ribeyes on the grill with salt and pepper. One of my all time favorites is dump cake which is a can of pie filling, (peach, apple) a package of Jiffy yelllow cake mix spread over the top and a stick of margarine or butter cut up over the cake mix and bake at 350 for an hour---one can, one box, one stick and one hour. If you've never tried it, don't, it's addictive.

I agree with Haywire on this one. Simple is better for us. ** We found adding 1-2 teaspoons of Slap Yo' Momma seasoning ( low sodium ) to the mix made them delicious. Probably similar to the Tony's like CarlF mentioned.

I'll second the Dump Cake, its a regular at our house for dessert.

As for hushpuppies, a little salt, onion and jalapeño is all you need to add to a regular mix or recipe.
And I like mine well done, a good crunchy crust.

Mine just came out light and crispy without much flavor. I used buttermilk, egg, onion and corn meal. They were ok but I'm shooting for the flavor and consistency of the BBQ places up here. I used to gorge myself on them from Catfish Inn years ago but I can't come close to theirs.

My wife's hush puppies are in high demand. White Lily Self Rising corn meal a little flour, salt and pepper, lots of chopped onions, and buttermilk. She makes the batter fairly soupy and just spoons it up and lets it pour off the spoon into the hot oil. The onions contribute a sweet flavor after cooking.

In the best Carolina, we use Blueberry and Crushed Pineapple in our dump cake, yellow box cake and a stick of butter.

Chillin, sounds like you just need to add salt pepper and seasoning.

I'll try the seasoning next time. For some reason they are kind of dry too. Hard to imagine something swimming in hot oil could turn out like that. Maybe I shouldn't drain them on paper towels.