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Ingredients
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Crawfish Hushpuppies
Method
Preparation
Prepare the Hushpuppy Batter
In a large mixing bowl, combine the crawfish tails, cornmeal, flour, chopped green onions, buttermilk, egg, baking powder, salt, black pepper, and cayenne pepper. Mix until well combined, ensuring there are no dry spots.
Fry the Hushpuppies
Using a spoon or small ice cream scoop, drop the batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Serve
Serve the hot hushpuppies with house-made remoulade on the side for dipping.
