Hush Puppies with Remoulade

Name: Hush Puppies with Remoulade
Total time: 30 min
Ingredients: 1 cup coarse yellow cornmeal; 1 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking soda; 2 teaspoons kosher salt; 2 teaspoons dried oregano; 1 teaspoon cayenne pepper; 1/2 teaspoon freshly ground black pepper; 3 large eggs, lightly beaten; 3/4 cup milk; 2 scallions, finely chopped; 1 tablespoon vegetable oil, plus more for frying; 3/4 cup mayonnaise; 2 tablespoons whole-grain mustard; 1 tablespoon ketchup; 1 tablespoon cider vinegar; 1 medium shallot, minced; 1 scallion, finely chopped; Tabasco sauce; Salt and freshly ground pepper

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F&W's Emily Kaiser created these crispy hush puppies—cornmeal dumplings—by adapting a recipe from chef Susan McCreight Lindeborg. (Lindeborg ran the kitchen at Washington, DC's Morrison-Clark Inn when Emily worked there as a line cook.) Emily serves them with a version of the creamy French sauce remoulade, which she spikes with Tabasco and a little ketchup. Southern Comfort Foods

By Emily Kaiser Thelin

Updated on January 20, 2022

Hush Puppies with Remoulade — Photo: © Squire Fox

Total Time:

30 mins

Yield:

3 dozen hush puppies

Ingredients

Hush Puppies

1 cup coarse yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking soda
2 teaspoons kosher salt
2 teaspoons dried oregano
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
3 large eggs, lightly beaten
3/4 cup milk
2 scallions, finely chopped
1 tablespoon vegetable oil, plus more for frying

Remoulade

3/4 cup mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon ketchup
1 tablespoon cider vinegar
1 medium shallot, minced
1 scallion, finely chopped
Tabasco sauce
Salt and freshly ground pepper

Directions

In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the milk, scallions and the 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
In a medium bowl, whisk the mayonnaise with the mustard, ketchup, cider vinegar, shallot and scallion. Season the remoulade with Tabasco, salt and pepper.
In a medium saucepan, heat 2 inches of oil to 325°. Set a large rack over a baking sheet. Drop 6 rounded tablespoons of batter at a time into the hot oil and fry, turning once, until the hush puppies are browned and crisp, about 2 minutes. Using a slotted spoon, transfer the hush puppies to the rack to drain. Serve the hush puppies hot with the remoulade.