The Secret History of Hushpuppies May Shock You
Some deep fried recipes have the power to make our mouths water, just with a simple thought of the delicious recipe. The famous Southern hushpuppies deep fried recipe has that effect on people, and "The Secret History of Hushpuppies May Shock You,"
The hushpuppies recipe is a popular Southern side dish (which has been gaining popularity all over the country) usually served with fried catfish or ship dinners at seafood restaurants. The hushpuppies recipe is made from a thick cornmeal batter, dropped in balls or fingers into a deep fryer and cooked till crisp and golden brown on the outside and soft and chewy in the middle.
There seems to be a lot of myths surrounding the origins of the tasty recipe, some of the myths include; people on fishing trips would begin cooking their catch, and the hounds would start to howl in anticipation of the recipe, the cooks would then fry bits of dough in the fryer, throw them to the puppies to hush them; connecting recipes to Civil war stories is always popular in the South, this one says Confederate soldiers were making dinner around the campfire, and heard Yankee soldiers approaching, so they tossed the yapping dogs some of the fried hushpuppies recipe to hush, puppies; another recipe myth says that Cajuns in Southern Louisiana used to take a salamander they called a "mud puppy", batter it, and deep fry it. Since eating salamanders was considered low on the social scale, the people who ate them kept hush about it. This site has other great hushpuppy recipe myths, along with the true recipe origins, to find out take a look on this excellent recipe site, packed with everything from New York recipes, Chicago recipes, grilling recipes and more.
Then there is the story of how hushpuppies took America by storm. Besides calling this delicious fried food red horse bread, Southerners used plenty of other names for what is now known as hushpuppies, for example the word wampus was used in Florida, and red devils and three finger bread were names used in the state of Georgia. But the name we know today as hushpuppy was the name that stuck in the end. By the 1940s word had spread up the Carolina coast about these tasty morsels and you could find hushpuppies being served right beside fried fish and steamed oysters at seafood places that catered to beachgoers and tourists heading down the U.S. 17 on their way towards Florida. In 1948, an entrepreneur named Walter Thompson fromSwansboro the tiny coastal town in North Carolina, decided that he was going to take hushpuppies nationwide. He made up a ready made blend of flour, cornmeal and seasoning, and packaged it in pasteboard tubes and named it Thompson's Fireside Hushpuppy Mix. with the promise of Just Add Water on the label, the rest is history, now everyone can enjoy the popular fried treat straight out of their own kitchen.
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