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Buttermilk and Sweet Onion Hush Puppies with Spicy Remoulade
18 Hush Puppies
No Southern fish fry is complete without cornbread hushpuppies, but they’ve become a popular snack food at festivals, too, and can be served with dipping sauce as an appetizer or side dish with any kind of meal.
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons coarse salt
- 1 egg, beaten
- 1/2 cup buttermilk + 1 tablespoon
- 1/4 cup Blue Plate® Mayonnaise
- 1 1/2 tablespoons Louisiana-style hot sauce
- 2 teaspoons Creole seasoning
- 1/4 cup sweet onion (such as Vidalia), minced
- 1/4 cup red bell pepper, minced
- 6 cups vegetable oil, for frying
- 1 1/4 cups Blue Plate® Mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon chili sauce
- 1 tablespoon cornichons, minced
- 1 tablespoon lemon juice
- 1 tablespoon green onion, minced
- 2 teaspoons prepared horseradish
- 1 teaspoon Creole seasoning
- 1 teaspoon Louisiana-style hot sauce
- 1 small garlic clove, minced
- Chopped parsley, for garnish
- Make Hushpuppies: In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt and mix well. Whisk in the egg, buttermilk, mayonnaise, hot sauce, Creole seasoning, onion and bell pepper, mixing until fully combined.
- Heat oil in a large, heavy Dutch oven or saucepan over medium-high heat to 360℉.
- Working in batches, drop 2 tablespoons of the batter at a time into the hot oil. Fry until golden brown on all sides, about 2 to 3 minutes. Remove fried hushpuppies with a slotted spoon and transfer to a platter lined with paper towels. Keep warm.
- Make Spicy Remoulade: In another bowl, combine mayonnaise, mustard, chili sauce, cornichons, lemon juice, green onion, horseradish, Creole seasoning, hot sauce, and garlic in a small bowl and mix well. Transfer to a serving dish and garnish with chopped parsley.
- Serve the Hushpuppies with the Spicy Remoulade on the side as a dipping sauce.