![]() Tried this recipe? Let us know how it was! Nutrition Information Allow the hush puppies to cool slightly before serving so they don’t fall apart. Make sure you cook the hush puppies in batches to ensure even cooking. Preheat oven to 400☏ and bake for 10 minutes or until golden brown. If you’re in a time crunch, you can also bake the hush puppies in the oven. For an extra crunchy texture, try adding some crushed crackers to the mix. Try adding some fresh herbs such as dill or parsley, spices like garlic powder, or even cheese for a cheesy twist. You can add different ingredients to customize the flavor of your hush puppies. Serve the hush puppies with your favorite dipping sauce. Repeat with the remaining hush puppy mix. Remove from heat and place onto a paper towel-lined plate to absorb any excess oil. Fry for about 1 minute or until golden brown on each side. Using a tablespoon, scoop the hush puppy mix into the heated oil and press down lightly to flatten it out. Heat a deep skillet over medium-high heat with enough vegetable oil to fill it up about 2 inches deep. In a large bowl, combine all ingredients except for vegetable oil. Vegetable oil: This is used to fry the hush puppies.Yellow cornmeal: This gives the hush puppies some extra crunch and texture.Salt: Salt adds a bit more flavor and helps all of the ingredients come together.Sugar: A small amount of sugar helps to bring out all of the other delicious flavors in this recipe.It also helps to keep them moist while they’re cooking. Buttermilk: Buttermilk is the key ingredient that gives hush puppies their signature flavor.It also gives the inside a slight crunch. White onion: The chopped white onion adds flavor and depth to the hush puppies.It gives them a fluffy texture, while also providing something to bind all of the other ingredients together. Self-rising white cornmeal: This is the foundation of what makes Captain D’s Hush Puppies so unique.Here are the ingredients & step-by-step guidelines for this recipe: Ingredients Making Captain D’s Hush Puppies is easy and only requires a few simple ingredients. I was instantly hooked on their delicious hush puppies and had to try making them at home.Īfter some trial and error, I finally perfected the recipe and now use it whenever I have a craving for Captain D’s Hush Puppies! How to make Captain D’s Hush Puppies? My first encounter with Captain D’s Hush Puppies was when I visited Captain D’s restaurant. How did I first get introduced to Captain D’s Hush Puppies? Recipe for Wildtree Ranch Chicken Chili.Walking Taco Casserole Recipe With Enchilada Sauce (Copycat Version).You Might Also Like These Dinner Recipes! The crunchy cornmeal coating on the outside of the hush puppies pairs perfectly with their soft interior. They have a fluffy texture, with a slightly sweet and savory taste from the buttermilk, onion, and sugar. What does it taste like?Ĭaptain D’s Hush Puppies have a unique and delicious flavor. These delicious little morsels are sure to be a hit at any gathering. They get their signature flavor from buttermilk, onion, and sugar.Ĭaptain D’s Hush Puppies are often served as an accompaniment to seafood dishes or enjoyed on their own with dipping sauces like honey mustard or tartar sauce. You Might Also Like These Latest Recipes!Ĭaptain D’s Hush Puppies are a classic Southern fried cornbread appetizer from the American seafood restaurant Captain D’s.Can I bake the hush puppies in the oven?.How to store leftover Captain D’s Hush Puppies?.What to serve with Captain D’s Hush Puppies?.How did I first get introduced to Captain D’s Hush Puppies?.You Might Also Like These Dinner Recipes!.It wasn't quite thick enough for my tastes, so I added another 1/4 cup of flour and 1/4 cornstarch to the original recipe. I tried cooking the living crap out of one of the pieces of the chicken, and it would barely brown. Get me a bottle of malt vinegar, and yum. I'm gonna try this with cod or whitefish, next time. I dipped a chunk into apple cider vinegar, and man, good as Captain D's. It kind of went *OW WOW* *FOAM* and then, BAM, I had scrunchies. I had a few shots, so I poured the rest of the batter in the grease. (That recipe makes a LOT of sauce, if I had to do it over again I would 1/2 it or even 1/4 it. (I didn't use the hot peppers, but did follow the rest of the recipe.) Pretty darn tasty. I put about a 1/2 teaspoon or so of salt in the batter. The batter gives the chicken, (I used thin strips of flattened chicken breast) a light, crispy crunch. I made some chicken with that batter/coating recipe last night.
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