Hush Puppies Recipe
House made, served with remoulade sauce, horseradish, crème fraiche and charred lemon.
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Ingredients
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Hush Puppies
Remoulade Sauce
Garnishes
Method
Hush Puppies
- 1
Prepare the Batter
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, salt, and black pepper. Mix well.
- 2
Add Wet Ingredients
In another bowl, mix together the finely chopped onion, buttermilk, and beaten egg. Pour this mixture into the dry ingredients and stir until just combined. Do not overmix.
- 3
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Hush Puppies
Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Fry in batches until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Remoulade Sauce
- 5
Mix the Sauce
In a bowl, combine the mayonnaise, Dijon mustard, chopped capers, fresh parsley, lemon juice, and hot sauce. Mix until well combined and smooth.
Garnishing
- 6
Prepare Garnishes
While the hush puppies are frying, prepare the garnishes. Serve the hush puppies hot with a side of remoulade sauce, a dollop of horseradish, a spoonful of crème fraîche, and a charred lemon on the side.