Little Shrimp Corn Puppies Recipe
cornbread batter fried shrimp, southern-style tartar sauce
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Ingredients
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For the Little Shrimp Corn Puppies
For the Southern-Style Tartar Sauce
Method
For the Little Shrimp Corn Puppies
- 1
Prepare the Shrimp
Chop the peeled and deveined shrimp into small pieces, approximately 1/4 inch in size. Set aside.
- 2
Make the Cornbread Batter
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well.
- 3
- 4
Fold in Shrimp
Gently fold the chopped shrimp into the batter until evenly distributed.
- 5
- 6
Fry the Corn Puppies
Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding, cooking for about 3-4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
For the Southern-Style Tartar Sauce
- 7
Mix the Ingredients
In a medium bowl, combine the mayonnaise, dill pickle relish, lemon juice, and Dijon mustard. Stir until smooth and well mixed.
- 8
Season the Sauce
Add salt and black pepper to taste. Adjust seasoning according to your preference.
- 9
Chill and Serve
Cover the tartar sauce and refrigerate for at least 30 minutes before serving to allow the flavors to meld.