Captain D’s Hush Puppies Recipe
Captain D’s hush puppies are one of those sides you keep thinking about long after the meal is done. This easy copycat recipe delivers that same crispy golden crust and tender, onion-flecked center using a simple cornmeal-buttermilk batter. The combination of self-rising white cornmeal mix and yellow cornmeal gives you the right lift and authentic corn flavor without any guesswork. Fry up a batch in about 30 minutes and serve them alongside fried fish or coleslaw for a true Captain D’s experience at home.
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Hush puppies are a classic Southern side dish when made with fresh ingredients: small, deep-fried cornmeal fritters with a golden crust and a soft, slightly savory interior. Captain D’s version has become a staple alongside their seafood platters, with a light texture and a flavor that balances corn, onion, and a hint of sweetness.
This recipe uses two types of cornmeal to match that restaurant’s texture. Together they produce a batter that fries up golden and light, with a corn flavor that tastes like the real thing. Buttermilk ties everything together with a subtle tang that keeps the batter from tasting flat.
The batter comes together in one bowl and fries in under two minutes per batch, making this a practical addition to any southern-style meal or weeknight dinner spread.
Why this recipe works
The two cornmeals do the job that one alone cannot. Self-rising white cornmeal mix already contains leavening, so you get consistent lift every time without measuring out baking powder separately. Yellow cornmeal contributes a slightly coarser texture and a deeper corn flavor that complements the lighter white mix.
Buttermilk plays two roles in the batter. It adds a gentle tang that cuts through the richness of the fried crust, and its acidity works with the leavening in the self-rising mix to produce a more open, tender crumb. A small amount of sugar rounds out the cornmeal’s earthiness without making these taste sweet.
Captain D’s Hush Puppies recipe ingredients
- Self-rising white cornmeal mix – Forms the base of the batter and provides the leavening for a light, fluffy texture.
- Yellow cornmeal – Adds authentic corn flavor and a slightly coarser texture that contrasts with the white cornmeal mix.
- Buttermilk – Adds tangy richness and moisture to the batter.
- Granulated sugar – Balances the earthiness of the cornmeal with a subtle sweetness.
- White onion, finely chopped – Contributes savory depth and mild bite throughout each fritter.
- Salt – enhances all other flavors and balances the sweetness of sugar.
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Best oil for deep frying
Sometimes people ask me what type of oil to use when frying. I honestly use plain vegetable oil, often soybean oil.
The brand I usually buy is Kirkland from Costco. You could use peanut oil or corn oil; it is up to you. But when I weigh expense against results, plain vegetable oil works best for frying.
I suggest cooking at 350 degrees. You may want to use a deep fryer like my T-Fal Fryer, which works great. I love this fryer because I can filter the oil and reuse it. It makes cleaning a snap, too.
How to Make Hush Puppies
- Heat oil to 350 degrees.
- In a medium bowl, stir together white cornmeal mix, yellow cornmeal, buttermilk, sugar, onion, and salt.
- Use a cookie scoop to drop the batter into the hot oil.
- Fry for 1 to 2 minutes. Fry only a few at a time for the best results.
- Drain golden brown hush puppies on a wire rack.
What to serve with hush puppies
You might wonder what to serve with your hush puppies. You don’t have to serve them with anything, but you can use some sweet chili sauce if you like or some homemade tartar sauce.
Captain D’s has a wonderful sweet chili sauce that is similar to the kind you find in the Asian section of your grocery store.
I hope you give this recipe a try. If you love Captain D’s, you might also want to try Captain D’s Coleslaw and Captain D’s Batter-Dipped Fish recipes.
Storage and reheating leftover hush puppies
- Refrigerator Storage: Store hush puppies in an airtight container for up to 3 days.
- Reheating Method: For crispy hush puppies, reheat on a baking sheet in a 375°F oven for 5 to 7 minutes, until crisp.
- Freezing: Freeze for up to 3 months. Reheat from frozen in a 375°F oven until hot and crisp, checking after about 10 minutes.
- Note: Avoid microwaving, as it softens the crust and makes it chewy.
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Captain D’s Hush Puppies
Equipment
Ingredients
- vegetable oil for deep frying
- 2 cups self-rising white cornmeal mix
- 1 cup yellow cornmeal
- 1 1/2 cups buttermilk
- 2 teaspoons sugar
- 1 1/2 teaspoons chopped white onion
- 1/4 teaspoon salt
Instructions
- Pour vegetable oil into a deep fryer or a heavy-bottomed pot until it reaches a depth of 3 to 4 inches. Heat the oil to 350°F.
- Combine the remaining ingredients in a medium bowl. Mix well.
- Working in batches, use a 1-ounce cookie scoop to drop just a few portions of the batter into the hot oil. Fry for 1 to 2 minutes, until browned. Transfer the fried hush puppies to a wire rack to drain. Repeat with the remaining batter.
Notes
- If you do not have a cookie scoop, two spoons work as a substitute. Aim for roughly equal portions so every fritter cooks in the same amount of time.
- Stir the batter only until the dry ingredients are moistened. Overmixing develops the structure of the cornmeal mix and can make the texture tough rather than tender.
Nutrition
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I used to work at Capt D’s. We did not use self rising white corn meal, we used white flour and baking powder, buttermilk, yellow cornmeal, a lot of white onions, salt,eggs and a very small amount of sugar. As for the tartar sauce we chopped up dill pickles, white onions, mayo and lemon juice that’s all there was to it.
Ran out of corn muffin mix and tried your hushpuppy recipe. Really good. Thanks.
I am glad you enjoyed it.
we always use the leftover batter from a fish fry and enough cornmeal to make the dough thick enough to work with
your recipe is darn close and quite tasty
as a kid sugar was never an ingredient
sweet and cornbread seems to wind folks up
like famous dave’s…we just use a cheap cake mix and add enough cornmeal to make bread or muffins
Just made these. Very dry. Nothing like the capt! I even had to add some more ingredients to give them some flavor and they were still really bad. I wouldn’t recommend making these. Just drive to see the capt!
For a better flavor add 1 large egg, 1 large scoop of mayonnaise, I recommend more onions than the recipe above mentioned. I recommend 1 cup of finely chopped onions to give it a flavor. I also recommend reversing the recommended cornmeal. Use 2 cups of yellow and 1 cup of white or just use 3 cups of yellow cornmeal only. For added flavor add 1/4 teaspoon of garlic powder; onion powder and a dash of black pepper. YUMMY!
My folks directed me there when I took over driving after Dad was 92. Captain D’s reminded them of old southern fish camps. Was hoping someone would respond after trying this recipe, but only one that did didn’t like it. Oh well. Good Hushpuppies depends more on the deep fry oil being the right temp, more than anything else. Guessing Captain D’s, which are sometimes mushy inside (undercooked) probably uses a denser (very!) batter and a cookie scoop to shape them. All Hushpuppies really are is fried cornbread batter! I’d never had a round or a sweet hushpuppy before. I really do love their southern green beans and their whitefish!
Do you have any suggestions as to COOK TIME in an Air Fryer?
I ate at a brand new Captain D’s a couple of weeks ago, actually on their second day after opening. The first thing I noticed about the hush puppies was that they were SOFT on the outside, not crunchy. And they were delicious. I assumed they had a special way of cooking them. Are they not the same in their other restaurants? Every recipe I see, copycat or otherwise, says hush puppies should be crunchy on the outside, soft on the inside. And most copycat recipes I’ve seen are questionable at best and not the true recipe from inside the kitchen of the actual restaurant. They’re actually just a regular recipe with a restaurant’s name attached to it.
Interesting, I wonder if the location you visited does something different to theirs. My location fries them, they aren’t too hard on the outside, but I am not 100% of what you mean when you say soft. I hope you enjoyed these!
Haven’t tried your Capt D’s Hush puppies recipe but will uptempo on tomorrow!! Thx for your site, looks great!
Oh great, I hope you enjoy them.
I used beer instead of buttermilk…very moist and delicious..the beer gives it some flavor..I used beer in the batter too
I made this recipe exactly like the instructions said and these hushpuppies are horrible!! They don’t taste like normal hushpuppies and have a completely different texture. This recipe needs flour and less cornmeal.
I am really sorry this recipe didn’t work out for you.
Thank you, thank you. I have been looking for this recipe for so long! Can’t wait to try it. I’ve tried many recipes but they are all dry inside. Hoping this one is moist inside.
Hello Stephanie,
I cant wait to try the Hush Puppies recipe. I have a special request, if you dont mind. One of my all time favorite appetizers was potato skins from a local restaurant which has since closed. Ive tried to recreate the recipe but Ive only managed to waste my time and alot of potatoes. Do you have a never fail recipe you could share, please.
Thank you for your note. Can you tell me what made these so special?
I love hush puppies & always make them when serving fish. My brother in law is from South Carolina and he first showed me how to make them southern goodies. I haves lived on the other side of the Mississippi so had not tried them before. Needless to say, I loved them and still do.
Stephanie, I absolutely love your Web Site! All of your recipes are spot on! I will be making the hush puppies soon…along with the fried perch I caught last spting!!
I have a request. Do you have the method for making KFC chicken pot pie? I just love that pie…so homey and Comforting! I assume the crust is puff paste. Thank you for reading my note. Have a wonderful Memorial Day wknd. Stay Fab!, ????
Thank you for your note. I am sorry I haven’t tried this recipe before. I would need to try it before I know how to fix this one. I will keep it in mind!
Now if you could duplicate Captain D’s tartar sauce recipe.
Tartar Sauce is so easy to make. Mayonnaise, Pickle relish (you can use dill or sweet), lemon juice (ReaLemon), a little salt and black pepper, garlic powder (and I have added some chopped garlic). I have put a little Emeril Essence in it.
I cannot tell you a specific amount because I am a eyeball and taste cook.LOL By the way this is my own concoction.
(I have put a little prepared mustard but not much).
I cannot say it is a copykat of Captain D’s but my family doesn’t want store bought anymore.
I have several tartar sauce recipes online, but I still haven’t managed to work out this one. I love this place.
I like mine. A really good mayo like Hellman’s or Duke’s. Lots of diced onions, lots of chopped dill pickles or dill relish and some pickle juice.
want to try the hush puppy recipe
Love the site thanks for all the recipes????All super tastey.