REMOULADE SAUCE
½ cup mayonnaise
2 tablespoons milk
2 teaspoons finely minced cilantro
2 teaspoons finely minced garlic
1 teaspoon finely minced red bell pepper
1 teaspoon lemon juice
1 teaspoon paprika
⅛ teaspoon ground black pepper
Pinch of salt
HUSH PUPPIES
4 cups water
⅓ cup fish sauce
1 4-ounce cod fillet
4 ounces (4 large) uncooked shrimp, peeled and deveined
5 ounces (1 cup) all-purpose flour
2 tablespoons yellow cornmeal
1½ teaspoons baking powder
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
Pinch of ground cayenne pepper
½ cup frozen yellow corn (not sweet)
¼ cup thinly bias-sliced green onion
2 large eggs
¾ cup milk
¼ cup (½ stick) unsalted butter, softened
1 cup panko bread crumbs
2 cups vegetable oil
Cooking method
1-Make the remoulade sauce by combining all of the ingredients in a medium bowl. Cover and chill until needed.2-Combine the water and fish sauce in a medium saucepan over high heat and bring to a boil. Reduce the heat so that the liquid is just simmering, then add the fish fillet. Poach the fish for 5 minutes or until done, then remove it from the liquid to a plate. Turn off the heat. Add the shrimp to the pan and let it sit in there for 2 minutes, then take the shrimp out of the liquid and cool it on a plate with the fish. When cool, chop the fish fillet and shrimp into pieces about the size of shelled peanuts.
3-Combine the flour, cornmeal, baking powder, salt, garlic powder, onion powder, white pepper, and cayenne in a large bowl. Add the fish, shrimp, corn, and green onion and mix well. Beat 1 egg, combine it with ¼ cup of milk, then add it to the flour mixture along with the butter to form a stiff batter. Chill the batter for 30 minutes uncovered in your refrigerator.
4-While the batter is chilling, heat up the oil in a medium saucepan to 325 degrees F. Pour the bread crumbs into a medium bowl. Beat the remaining egg and mix it with the remaining ½ cup of milk in another medium bowl.
5-When the batter has rested, form it into balls that are about the size of walnuts. Dip each ball into the egg/milk mixture, then roll it in the bread crumbs and set the balls aside on a plate or sheet pan until they are all breaded.
6-Fry the hush puppies in the hot oil, several at a time, for 3 to 4 minutes or until golden brown. Serve with remoulade sauce on the side for dipping.
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