Crawfish Hushpuppies Recipe (Bite-sized Bayou Bliss)

Crispy Fried Crawfish Hushpuppies Recipe
4 from 1 vote
Crispy Fried Crawfish Hushpuppies Recipe
Indulge in crispy Fried Crawfish Hushpuppies, a Southern favorite with a twist. Quick and easy to make, they're perfect as an appetizer or side dish, paired with a zesty dipping sauce.

Hello readers, Austin Carter from Beyond The Bayou Blog welcomes you all to dive into the journey of endless joy with today’s recipe: Fried Crawfish Hushpuppies.

Hushpuppies are a traditional Southern American dish, believed to have originated in the Southern United States. The addition of crawfish to hushpuppies likely reflects the cuisine of Louisiana, where crawfish are a popular ingredient. The name of the dish has an interesting story to tell. This dish is called Hushpuppies as the name is given by the cook who used to toss scraps of fried cornmeal batter to quiet barking dogs. Sounds crazy? Right!

I had this dish recently with my friends at a gathering where we had this with Campfire Sauce and Pickled Tomatoes as appetizers and the combination made me crave it again. I even told my mom about this recipe that time recreated this special dish for my mother on the occasion of Women’s Day and it was a surprise for her. But unfortunately, I was unable to bring you all this recipe that day. So, here I am today to fill your mouth with water. Be ready with all your equipment and ingredients to recreate love for all the members in your house.

What Is Crawfish Hushpuppies?

Crawfish hushpuppies are like little flavor bombs from the South! Imagine a tasty mix of cornmeal, flour, and spices, all jazzed up with cooked crawfish tails and fresh green onions. They’re shaped into bite-sized balls and fried until they’re golden and crispy on the outside, but still soft and fluffy inside. These little guys are bursting with the savory goodness of crawfish and a hint of spice from onion, garlic, and cayenne pepper. Serve them up hot and fresh, and watch them disappear in no time, especially when dunked in your favorite dipping sauce. Yum!

Overview: How To Make Crawfish Hushpuppies?

Overview How To Make Fried Crawfish Hushpuppies


Hey there, foodies! Today, I’m sharing my recipe for Crispy Fried Crawfish Hushpuppies, a classic Southern treat with a delicious twist.

To start, I mix up a flavorful batter with cornmeal, flour, and a kick of spices like cayenne pepper, onion powder, and garlic powder. Then, I add chopped crawfish tails and green onions for that extra pop of flavor.

Next comes the fun part – frying! I heat up some vegetable oil until it’s nice and hot, then drop spoonfuls of the batter into the sizzling oil. After a few minutes of frying to golden perfection, I scoop them out and let them drain on a paper towel-lined plate.

Finally, it’s time to serve up these crispy delights! I arrange them on a platter and serve them piping hot with a side of my favorite dipping sauce. Enjoy!

Try More Such Crispy Recipes!

Crispy Fried Crawfish Hushpuppies Recipe

Crispy Fried Crawfish Hushpuppies Recipe

Indulge in crispy Fried Crawfish Hushpuppies, a Southern favorite with a twist. Quick and easy to make, they're perfect as an appetizer or side dish, paired with a zesty dipping sauce.
4 from 1 vote
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: american southern
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 250kcal
Author: Austin Carter
Servings: 5

Equipment

  • Mixing Bowls
  • Whisk
  • Deep fryer or heavy-bottomed pot
  • Spoon or ice cream scoop
  • Slotted Spoon
  • Paper Towels

Ingredients

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp  baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp  salt
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 cup buttermilk
  • 1 large egg, beaten
  • 1 cup crawfish tails, cooked and chopped
  • 2 green onions, finely chopped
  • Vegetable oil, for frying

Instructions

  • Combine dry ingredients in one bowl and wet ingredients in another.
  • Mix wet into dry until just combined.
  • Fold in crawfish tails and green onions.
  • Heat oil to 350°F (175°C).
  • Drop spoonfuls of batter into oil and fry until golden brown.
  • Drain on paper towels.
  • Serve hot with dipping sauce and suggested pairings.

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 500mg | Fiber: 2g | Sugar: 3g
Keyword crawfish hushpuppies recipe, Fried Crawfish Hushpuppies, how to make crawfish hushpuppies, recipe for crawfish hushpuppies

Time for The Tips!

  1. Quality Ingredients: Opt for fresh crawfish tails if available, as they will impart the best flavor to your hushpuppies. Additionally, using stone-ground cornmeal can add a rustic texture and flavor.
  2. Consistent Texture: Ensure the batter is well-mixed but avoid overmixing, as this can lead to tough hushpuppies. A few lumps in the batter are perfectly fine and can contribute to a lighter texture.
  3. Proper Oil Temperature: Maintain the oil temperature around 350°F (175°C) throughout the frying process. This ensures the hushpuppies cook evenly and develop a crispy exterior without absorbing too much oil.
  4. Portion Control: Use a consistent size when dropping spoonfuls of batter into the oil to ensure uniform cooking time and presentation. An ice cream scoop can help achieve evenly sized hushpuppies.
  5. Drain Excess Oil: After frying, place the hushpuppies on a paper towel-lined plate to drain excess oil. This step helps to maintain their crispy texture and prevents them from becoming greasy.
  6. Serve Immediately: Hushpuppies are best enjoyed hot and fresh out of the fryer. Serve them promptly to ensure they retain their crispy exterior and moist interior.

What to Serve with Crawfish Hushpuppies?

What to Serve with Crawfish Hushpuppies

Storing and Re-Serving Crawfish Hushpuppies!

While crawfish hushpuppies are best enjoyed when served directly to the plate still if you want to store them for upcoming days you can follow the steps given below to get the best out of it.

Storing:

  1. Allow the cooked hushpuppies to cool completely at room temperature.
  2. Transfer the cooled hushpuppies to an airtight container or a resealable plastic bag.
  3. Store them in the refrigerator for up to 2-3 days.

Re-serving:

  1. When you’re ready to enjoy the hushpuppies again, preheat your oven to 350°F (175°C).
  2. Place the hushpuppies on a baking sheet in a single layer.
  3. Bake them in the preheated oven for about 10-15 minutes, or until they are heated through and crispy again.
  4. Alternatively, you can reheat the hushpuppies in a toaster oven or air fryer for a quicker result.
  5. Once heated through, remove the hushpuppies from the oven or air fryer and serve them hot with your favorite dipping sauce.

Frequently Asked Questions (FAQs)

Q: Can I use frozen crawfish tails instead of fresh ones?

A: Absolutely! Just make sure to thaw them completely and drain any excess liquid before using them in the recipe.

Q: Can I substitute the buttermilk with regular milk?

A: While buttermilk adds a tangy flavor, you can use regular milk as a substitute. You may want to add a splash of lemon juice or vinegar to mimic the acidity of buttermilk.

Q: Can I bake these instead of frying them?

A: While frying gives hushpuppies their classic crispy texture, you can bake them for a healthier option. Preheat your oven to 375°F (190°C) and bake for about 15-20 minutes until golden brown.

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