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Stunning plated serving of Crispy Cornmeal Hushpuppies with Spicy Remoulade, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Crispy Cornmeal Hushpuppies with Spicy Remoulade

These golden, crispy cornmeal hushpuppies, studded with sweet corn and lively salsa, are the quintessential Southern bite. Perfectly paired with a vibrant, spicy remoulade, they promise a delightful dance of textures and flavors with every warm, savory morsel.
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Prep Time 15 minutes
Cook Time 15 minutes
Wait Time (Resting) 5 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method

Ingredients
  

The Hushpuppy Batter
  • 2 cups Hushpuppy Mix House-Autry or similar
  • 2 large eggs beaten
  • 1 cup frozen corn thawed and finely chopped
  • ¾ cup prepared chunky salsa
  • 4 green onions finely diced
  • 1 teaspoon Creole seasoning
The Creamy Sauce Base
  • 1 cup premium mayonnaise
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons chili sauce
  • Juice of ½ lemon approx. 2 tablespoons
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot pepper sauce
The Herbs & Spices
  • 1 tablespoon fresh parsley chopped
  • 2 green onions finely diced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt

Equipment

  • 1 Heavy-duty deep-frying pot
  • 1 Stainless steel mesh spider strainer
  • 1 Professional kitchen thermometer
  • 1 Small stainless steel batter scoop
  • 1 Heavy wire cooling rack

Method
 

Heat the Oil
  1. Heat vegetable oil in a deep fryer or heavy pot to 350°F.
  2. Ensure you have at least 3 inches of oil to allow the fritters to submerge completely.
Developing the Batter
  1. In a large ceramic mixing bowl, stir together the hushpuppy mix, beaten eggs, chopped corn, salsa, and Creole seasoning.
  2. Allow the batter to rest undisturbed for 3 to 5 minutes. This important step allows the cornmeal to fully absorb the liquid, ensuring a moist interior that holds together beautifully.
  3. Stir the batter once more before frying.
    4. Customization: For a unique twist, incorporate finely diced jalapeños or sharp cheddar cheese into the batter during the mixing phase.
Fry the Hushpuppies
  1. Carefully drop tablespoons of the rested batter into the hot oil.
  2. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to greasiness.
  3. Use a wire basket or spider to gently turn the hushpuppies, ensuring they achieve an even golden-brown crust on all sides, approximately 2 to 4 minutes.
Make the Remoulade & Serve
  1. In a small glass bowl, whisk together the mayonnaise, mustard, chili sauce, lemon juice, Worcestershire, hot sauce, and dry spices.
  2. Stir in the fresh parsley and diced green onions until the remoulade is silky and homogenous.
  3. Transfer the warm hushpuppies to a parchment-lined basket and serve immediately with the remoulade on the side.