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Southern Hushpuppies with Spicy Remoulade

A masterclass in Southern fritter architecture. By utilizing a technical resting period to hydrate the cornmeal and executing a high-heat fry to achieve a craggy, golden-brown exterior, we transform a riverbank tradition into a sophisticated Estate appetizer.
Print Recipe
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 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 Spicy Remoulade
  • 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
  • 1 tablespoon fresh parsley chopped
  • 2 green onions finely diced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt

Method
 

Technical Prep
  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 technical step allows the cornmeal to fully hydrate, ensuring a moist interior and better structural integrity.
  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.
Thermal Execution
  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. Utilize a wire basket or spider to gently turn the hushpuppies, ensuring they achieve a uniform golden-brown crust on all sides, approximately 2 to 4 minutes.
The Emulsion and Service
  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.