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Ingredients
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Crawfish Hush Puppies
Spicy Remoulade
Method
Crawfish Hush Puppies
- 1
Prepare the batter
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and black pepper. Mix well.
- 2
- 3
Combine wet ingredients
In a separate bowl, whisk together the beaten eggs and buttermilk until well combined.
- 4
Mix wet and dry ingredients
Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.
- 5
- 6
Fry the hush puppies
Using a spoon or an ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry in batches until golden brown, about 3-4 minutes per side.
- 7
Drain
Remove the hush puppies with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Spicy Remoulade
- 8
Combine ingredients
In a medium bowl, mix together the mayonnaise, Dijon mustard, hot sauce, paprika, garlic powder, and lemon juice.
- 9
Season
Add salt and black pepper to taste, adjusting as necessary.
- 10
Chill
Refrigerate the remoulade for at least 30 minutes before serving to allow the flavors to meld.