Hush Puppies with Remoulade
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
Recipe Summary test
The hush puppy batter can be refrigerated for up to 1 day. The remoulade can be refrigerated for up to 2 days.
A rich snack like this would be perfect with a fizzy wine, such as a Prosecco or Champagne.