Description
These Spicy Crawfish Hush Puppies are a flavorful Southern appetizer featuring tender crawfish tails mixed into a seasoned cornmeal batter, fried to a crispy golden brown. Paired with a zesty Creole dipping sauce, they make the perfect bite-sized snack or party treat packed with Cajun flair.
Ingredients
Scale
Hush Puppies
- 1/2 pound crawfish tails, cooked and chopped
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/2 cup buttermilk
- 1 large egg, beaten
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley
- Vegetable oil for frying
Creole Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1 tablespoon lemon juice
- 1 teaspoon Creole seasoning
- 1 teaspoon chopped fresh parsley
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, black pepper, cayenne pepper, and smoked paprika. Stir well to evenly distribute the spices throughout the dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, beaten egg, chopped green onions, and chopped fresh parsley until the mixture is smooth and combined.
- Combine Batter: Gently fold the wet ingredients into the dry mixture, being careful not to overmix. Then carefully fold in the chopped cooked crawfish tails until they are evenly incorporated throughout the batter.
- Heat Oil: Pour vegetable oil into a deep fryer or a heavy-bottomed skillet until it is about 2-3 inches deep. Heat the oil to 350°F (175°C) over medium-high heat, using a thermometer to ensure accurate temperature.
- Fry Hush Puppies: Using a spoon or small ice cream scoop, drop spoonfuls of the batter carefully into the hot oil. Fry the hush puppies in batches for about 2 to 3 minutes, turning occasionally until they are puffed and golden brown on all sides.
- Drain and Serve: Remove the fried hush puppies with a slotted spoon and drain them on paper towels to remove excess oil. Serve warm alongside the Creole dipping sauce for dipping.
- Make Creole Dipping Sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, lemon juice, Creole seasoning, and chopped parsley until smooth. Adjust seasoning to taste and transfer to a serving dish.
Notes
- Make sure the oil temperature stays around 350°F to ensure the hush puppies cook evenly without absorbing too much oil.
- You can substitute buttermilk with regular milk plus 1 tablespoon vinegar or lemon juice as a quick alternative.
- For extra heat, increase cayenne pepper or add a dash of hot sauce to the batter.
- Use fresh crawfish tails when possible, but frozen cooked tails can be a convenient substitute.
- Do not overcrowd the frying pan; fry in small batches to maintain oil temperature.
- The hush puppies are best served immediately but can be kept warm in a low oven for a short time before serving.
