Shrimp Hush Puppies with Spicy Chile–Dijon Sauce
Square 1682 - Philadelphia
Guillermo Tellez uses this basic recipe for many types of hush puppies and fritters. This version features shrimp, but he also recommends using corn.
- 1 cup yellow or white cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup chopped onions
- 1/4 cup chopped scallions
- 15 shrimp, peeled, deveined, and chopped
- 1/2 cup milk
- Canola or vegetable oil for frying
- 1/2 cup chile sauce (such as Frank’s brand)
- 1/4 cup Dijon mustard
- 1 1/2 tablespoons rice vinegar
- 1 1/8 teaspoon chile–garlic paste (such as Huy Fong brand)
- Salt and pepper to taste
In a large bowl, mix together the dry ingredients. Add the onions, scallions, and shrimp and stir to combine. Add the milk and mix well.
Heat about 4 inches of vegetable oil in a large pot to 360ºF. Working in batches, carefully drop heaping spoonfuls of batter into the hot oil. Fry until the fritters are golden brown and the shrimp are cooked through, about 5 minutes. Using a slotted spoon, transfer the hush puppies to a paper towel–lined plate and season with salt and pepper. Repeat until all of the batter has been fried, being sure to let the temperature of the oil return to 360ºF before frying a new batch.
To make the chile-Dijon sauce, whisk together the chile sauce, Dijon mustard, rice vinegar, and chile-garlic paste in a small bowl. Season to taste with salt and pepper.
Serve the warm hushpuppies with a bowl of chile-Dijon sauce for dipping.
About 20 fritters