In Southern soul food cuisine, a fried cornmeal side dish traditionally served with fish is a hushpuppy.
Hushpuppies are small balls or rounded pieces of seasoned cornmeal batter, usually deep-fried until crisp and golden outside while remaining soft inside. They are especially associated with fish fries and other Southern seafood meals, where they may be served alongside fried catfish, shrimp, or oysters.
The name’s origin is uncertain. One popular story says cooks tossed bits of fried batter to quiet barking dogs, but food historians generally treat that explanation as folklore rather than proven history. Similar cornmeal fritters appear under different names in various regional cuisines.
Hushpuppies differ from cornbread because the batter is shaped into small portions and fried rather than baked in a pan. They are also distinct from johnnycakes, which are generally griddle-cooked cornmeal cakes.