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Hush Puppies with Gumbo Filé Remoulade Hush Puppies with Gumbo Filé Remoulade

Hush Puppies with Gumbo Filé Remoulade

These flavour-packed hush puppies truly keep our tastebuds too busy to talk. A light cornmeal batter is boosted with Cayenne chilliGumbo File Sassafras and fried until golden brown. Simply perfect on their own, but we've got your back with a finishing salt and tangy remoulade too. Fancy!

Ingredients

Hush Puppies

1 cup coarse yellow cornmeal

1 cup all-purpose flour

2 Tbs sugar

1 Tbs baking soda

2 tsp kosher salt

2 tsp Spicewalla Mediterranean oregano

1 tsp Spicewalla Cayenne pepper

1/2 tsp freshly ground black pepper or Spicewalla Table Grind Black Pepper

3 large eggs, lightly beaten

3/4 cup milk

2 scallions, finely chopped

1 Tbs vegetable oil, plus more for frying

Remoulade

3/4 cup mayonnaise

2 Tbs whole-grain mustard

2 Tbs Minced Gherkins or sweet relish

2 tsp Spicewalla Gumbo File Sassafras

1 Tbs ketchup

1 Tbs cider vinegar

1 medium shallot, minced

1 scallion, finely chopped

Tabasco sauce

Spicewalla Sicilian Sea Salt and freshly ground pepper

 

Finishing salt

1 Tbs Spicewalla Sassafras Gumbo File

1 Tbs Spicewalla Sicillian Sea Salt

Preparation

  1. 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.
  2. In a medium bowl, whisk the mayonnaise with the mustard, Spicewalla Gumbo File Sassafras, ketchup, cider vinegar, shallot and scallion. Season the remoulade with Tabasco, salt and pepper.
  3. To make the finishing salt, add the salt and Spicewalla Sassafras Gumbo File in a mortar and grind together. If you don't have a mortar and pestle, you can use the back of a wooden spoon in a bowl
  4. 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.

Make Ahead! The hush puppy batter can be refrigerated for up to 1 day. The remoulade can be refrigerated for up to 2 days and the finishing salt is great to keep in your pantry for any occasion.

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