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What to Serve With Hush Puppies?

j
JENNYBEEAY Sep 14, 2009 09:23 PM

We're serving hush puppies for the first time for friends who want Southern BBQ. Can someone tell me how you serve these? Do you make a dip or spread for them?

  1. c oliver Sep 14, 2009 10:05 PM

    No, you just eat them. I like them with fried catfish.

    1. catahoula fan Sep 15, 2009 12:28 AM

      BBQ and hush puppies...sounds like you could use a good green to round that out. I like to serve greens beans (cooked with some bacon of course and topped with lots of butter) when I make hush puppies. Puppies will soak up the that buttery liquid just right!

      1. burp_excuzme Sep 15, 2009 12:59 AM

        This may sound weird...but mix equal amounts of ketchup and mayo together for dipping!

        1. r
          rockycat Sep 15, 2009 06:05 AM

          Most restaurants serve butter or a pseudo-butter spread alongside. Some restaurants down east (that's eastern NC) will serve the basket of hushpuppies with honey butter. The Spouse always sprinkles his with Texas Pete. I like my mine nekkid, hot out of the fryer.

          1. a
            Analisas mom Sep 15, 2009 06:20 AM

            Hush puppies are served in the South with Catfih, Cole slaw, Green tomato relish, and butter. Thats it.

            1 Reply
            1. re: Analisas mom
              r
              rockycat Sep 15, 2009 07:00 AM

              I think we're going to get into regional differences here. In NC and Tidewater VA a basket of puppies is served immediately upon being seated in every BBQ restaurant around. They're not a side dish, per se. They come with every meal automatically, just like some places might put down a bread basket. Of course, fried fish restaurants will also serve hushpuppies with all their fried meals.

              Green tomato relish sounds pretty good on catfish but I've never seen it served in a restaurant, let alone with hushpuppies.

              FWIW, my favorite "go with" for hush puppes (aside from Q) is field peas.

            2. Fritter Sep 15, 2009 07:05 AM

              The REAL questioin is what do you put in your hush puppies? I hate those bland pucks that are more like hush poopies.
              I often add;
              Minced green and red peppers.
              Minced sweet onion.
              Jalapeno
              sugar

              10 Replies
              1. re: Fritter
                c oliver Sep 15, 2009 08:17 AM

                My daddy was always the hush puppy maker in the family. Plenty of onions and eat them hot out of the oil.

                1. re: c oliver
                  chef chicklet Sep 15, 2009 12:40 PM

                  And my daddy would make them spicy! Onions cut fine and with cayenne pepper and salt. My goodness he loved that stuff. Actually his are the only ones I've had that I like because they can be boring and dry. And I think they're was the addition of bacon grease to the oil, of course fried them in the deep cast iron pan.

                2. re: Fritter
                  bayoucook Sep 15, 2009 08:25 AM

                  me, too, and sometimes a little sharp cheese
                  We always fried them in the catfish grease and ate with coleslaw and whatever hot vegetable we had that day - a cornbread-loving veggie like field peas or greens.

                  1. re: bayoucook
                    Fritter Sep 15, 2009 09:51 AM

                    mmmm cheese puppies and catfish!

                    1. re: bayoucook
                      Uncle Bob Sep 15, 2009 11:20 AM

                      It is a must for me to have my weekly ration of Fried Catfish and Hush Puppies...I can get real irritable with out it!..... :).. In the fall and winter for me there is nothing that can compare to a big bowl of mustard greens/with turnip roots, fried catfish, hush puppies, and a jar of hot pepper sauce..Oh!..and don't dare let a hush puppy fall into the pot-likker...Oh my goodness!! ;)

                      1. re: Uncle Bob
                        bayoucook Sep 15, 2009 02:50 PM

                        So many people don't understand that jar of hot sauce - it makes those greens stand up and cheer! Love it. I'm assuming you mean the vinegary pickled hot peppers, like Trappey's.

                        1. re: bayoucook
                          Uncle Bob Sep 15, 2009 03:49 PM

                          Yes! Like Trappey's...but I like Uncle Bob's better!!!!
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                          1. re: Uncle Bob
                            bayoucook Sep 16, 2009 04:33 AM

                            I want those! I always add fresh peppers and hot vinegar to the store-bought ones, but am thinking of making my own b/c yours look so damned good.

                            1. re: bayoucook
                              Uncle Bob Sep 16, 2009 12:34 PM

                              Look for Cayenne, Tabasco or Serrano peppers..Trim off the stem to allow the hot vinegar into the peppers. Add a teaspoon of plain (not iodized) salt per quart.

                              Mine are Cayenne and "Cow Horn" Cayenne...Very hot...Very large...I had to use 1/2 gallon mason jars to hold them.

                              Time to plant greens!!!! Gotta get busy!!!

                          2. re: bayoucook
                            c oliver Sep 15, 2009 05:36 PM

                            Oh, yeah, over 20+ years, I've definitely educated my husband about the "proper" pepper sauce - vinegary - for greens.

                    2. LaLa Sep 15, 2009 07:56 AM

                      we do honey butter or strawberry butter as a dipping sauce.

                      1. JerryMe Sep 15, 2009 08:30 AM

                        I like mine w/ tarter sauce. Even w/ BBQ and not catfish. Like Fritter said - add in the flavor!

                        1. JungMann Sep 15, 2009 08:32 AM

                          I've always had my hush puppies served plain or at least with butter (although I used to dip in ketchup and hot sauce). Recently, though, I had some served with a thick buttermilk scallion dip that was great with the jalapenos in the fritters themselves.

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