Description
A fish fry isn’t a fish fry without some good ole hushpuppies. This isn’t your typical hush puppies recipe. They’re stuffed with plump baby shrimp!
Ingredients
Scale
- 1 c. yellow cornmeal
- 3/4 c. self-rising flour
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1/2 tsp. paprika
- 2 tbsp. sugar
- 1 tsp. onion powder
- 1 small sweet Vidalia onion, minced
- 3 stalks of celery, minced
- 1/4 c. chives, minced
- 7 oz. cooked deveined shrimp
- 1 c. milk
- 1 egg
- Peanut or Canola oil for frying
- salt and pepper to taste
Instructions
- Cut the shrimp into small pieces, place them on a plate, or leave them on the cutting board. Season with salt and pepper and set aside so the flavor can seep in.
- Meanwhile, add the cornmeal, flour, salt, cayenne, and paprika, and whisk together. Add the milk and the egg and stir. Now add the onions, celery, chives, and shrimp and stir with a wooden spoon. The batter should be thick.
- Preheat the oil to 350 degrees. Once the oil is ready, use a mini cookie scooper and scoop some of the batters into the spoon and into the hot oil. Allow to cook for 3-5 minutes or until golden brown, and turn to a paper towel-lined plate to absorb the excess oil. Sprinkle with a little seasoned salt if you have it. When ready, eat!
- I recommend that you make a Jalapeno Tartar Sauce go with it. Go here to get the recipe!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetiser
- Method: Deep Dry
- Cuisine: American
