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Ingredients
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Hush Puppies
Cajun Remoulade
Method
Hush Puppies
- 1
Prepare the Batter
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well to ensure all dry ingredients are evenly distributed.
- 2
- 3
Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk and beaten egg until well blended.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be slightly lumpy.
- 5
- 6
Fry Hush Puppies
Using a spoon or small ice cream scoop, drop the batter into the hot oil in batches. Fry for 3-4 minutes or until golden brown, turning occasionally to ensure even cooking.
- 7
Drain
Once cooked, remove the hush puppies with a slotted spoon and drain on paper towels. Keep warm while you fry the remaining batter.
Cajun Remoulade
- 8
Combine Ingredients
In a medium bowl, combine the mayonnaise, Dijon mustard, hot sauce, paprika, cayenne pepper, garlic powder, and onion powder.
- 9
Mix and Adjust
Mix all the ingredients until smooth. Taste and adjust seasoning as needed.
- 10
Add Fresh Ingredients
Stir in the chopped fresh parsley and lemon juice for added flavor.
- 11
Chill
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.