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Ingredients
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Hushpuppies
Pickled Red Onions
Tartar Sauce
Method
Hushpuppies
- 1
Prepare the Batter
In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well.
- 2
Add Wet Ingredients
Add the chopped onion, buttermilk, and beaten egg to the dry ingredients. Stir until just combined. Do not over-mix.
- 3
Heat Oil
In a deep frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).
- 4
Fry the Hushpuppies
Using a tablespoon, drop spoonfuls of the batter into the hot oil. Fry for about 3-4 minutes or until golden brown, turning occasionally. Remove with a slotted spoon and place on paper towels to drain.
Pickled Red Onions
- 5
Combine Ingredients
In a small saucepan, combine the sliced red onion, white vinegar, water, sugar, and salt.
- 6
Simmer the Mixture
Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 7
Cool and Store
Remove from heat and let it cool to room temperature. Transfer the pickled onions to a jar and refrigerate for at least 30 minutes before use.
Tartar Sauce
- 8
Mix Ingredients
In a bowl, combine the mayonnaise, chopped pickles, chopped capers, lemon juice, and dill. Mix well.
- 9
Season
Add salt and black pepper to taste. Adjust seasoning as desired.
- 10
Serve
Chill in the refrigerator until ready to serve with hushpuppies.