I love giving classic recipes a little twist, and these Beer Battered Hushpuppies are no exception. The taco seasoning and green chiles add a fun, flavorful kick that’s always a hit.
I first tried hushpuppies at a Southern-style restaurant in my college town. It was love at first bite, and now I order them whenever I see them on a menu.
This at-home version is the perfect accompaniment to many of my favorite Mexican recipes. The creamy pepper-jelly dipping sauce is both sweet and spicy—just the thing to slather onto these seasoned hushpuppies.
I’m not usually a huge fan of fried food, but these might just be the exception (along with deep-fried olives!). I love the texture of the fried cornmeal, especially with the little bits of chopped green chiles in every bite. Many hushpuppy recipes call for buttermilk, but I used a Mexican-style lager instead. The carbonation makes them extra fluffy, and I love cooking with beer… sometimes I even put it in the food! (You knew that was coming!)
Table of Contents
Reasons to Love These Hushpuppies
- Beer Battered Hushpuppies are perfectly crispy on the outside and fluffy on the inside—an irresistible texture combo in every bite.
- This hushpuppies recipe is simple and quick, making it a go-to for busy weeknights or spontaneous cravings.
- Beer Battered Hushpuppies are versatile—they’re perfect as a side dish or even as a fun appetizer for a crowd.
Recipe Ingredients
- Taco Seasoning Mix: Infuses the hushpuppies with bold, savory spices like cumin and chili powder, giving them a distinct, flavorful kick.
- Chopped Green Chiles: These add just the right amount of heat and tang, giving the hushpuppies a little kick.
- Mexican Lager Beer: The beer makes the batter light and airy, creating a wonderfully fluffy texture. It also adds a subtle sweetness that pairs perfectly with the spices.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Spice Variation: If you want to mix things up a bit, try swapping the taco seasoning for a blend of cumin, smoked paprika, and garlic powder. It adds a smoky flavor to your hushpuppies.
- Spicy Mayo Dipping Sauce: Swap the jalapeño pepper jelly with sriracha or hot sauce in the dipping sauce. This adds a similar sweet and spicy profile but with a touch more heat.
How to Make Beer Battered Hushpuppies
Step #1: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and taco seasoning. Fold the chiles, beer, and eggs into the batter until just combined. Allow the batter to rest while heating 3 inches of cooking oil in a large pot to 350°F (175°C).
Step #2: Working in batches, drop the batter into the heated oil by heaping tablespoons. Allow to fry for 2-3 minutes, turning once, until golden brown and cooked through. Drain on a metal rack set over paper towels.
Step #3: Prepare the dipping sauce by whisking the pepper jelly, mayonnaise, and yogurt together in a small bowl. Serve with warm hushpuppies.
Expert Tips
- Test the Oil Temperature: Use a thermometer to ensure the oil is at 350°F (175°C) before frying. If you don’t have a thermometer, drop a small bit of batter into the oil. If it sizzles and floats to the top immediately, the oil is ready. If it sinks or browns too quickly, adjust the heat accordingly.
- Use a Cookie Scoop: For perfectly uniform hushpuppies, try using a small cookie scoop to drop the batter into the oil. It makes the process so much easier, and you’ll get evenly cooked, perfectly-sized hushpuppies.
FAQs
Yes, you can! A Dutch oven is perfect for frying because it keeps the oil at a steady temperature. Just remember to use a thermometer to check the heat and don’t overcrowd the pot so they cook evenly.
A Mexican lager is ideal for Beer Battered Hushpuppies. Its light, crisp flavor complements the spices and helps create a fluffy, airy batter. However, you can also use any light beer you prefer.
Storage Info
To store Beer Battered Hushpuppies, place them in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months.
To reheat, place them on a baking sheet in a 350°F (175°C) oven for 10-15 minutes until crispy and heated through. Avoid microwaving, as it can make them soggy. If reheating from frozen, add a few extra minutes to the oven time.
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Beer Battered Hushpuppies Recipe
Ingredients
For the Hushpuppies
- 1 1/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp salt
- 1 1- ounce package Old El Paso™ Taco Seasoning Mix
- 1 4.5- ounce can Old El Paso™ Chopped Green Chiles - drained
- 3/4 cup Mexican lager beer
- 2 large eggs - lightly beaten
- Oil for frying
For the Dipping Sauce
- 3 tablespoons jalapeño pepper jelly
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yogurt
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and taco seasoning. Fold the chiles, beer, and eggs into the batter until just combined. Allow the batter to rest while heating 3 inches of cooking oil in a large pot to 350°F (175°C).
- Working in batches, drop the batter into the heated oil by heaping tablespoons. Allow to fry for 2-3 minutes, turning once, until golden brown and cooked through. Drain on a metal rack set over paper towels.
- Prepare the dipping sauce by whisking the pepper jelly, mayonnaise, and yogurt together in a small bowl. Serve with warm hushpuppies.
NOTES
Nutrition
The beer batter made them so light and crunchy, perfect party food.
Ohhh this looks delicious! I shouldn’t look at bloglovin’ while at school, I get so hungry now haha. I’ve never actually had these but I think I should try them!