Salmon Hush Puppies With Chimichurri Tartar Sauce
These golden, crunchy, light hush puppies are fried food at their best. Use a deep pot and the oil won’t spatter, so frying will be fun. Also, make the tartar sauce before you start the hush puppy recipe, so the ingredients have time to meld.
- Vegetable oil for frying
- 1 cup cornmeal
- 1 cup all-purpose flour, plus another couple tbsp. if needed
- 1 tbsp. plus 1 tsp. baking powder
- ¼ cup sugar
- ½ tsp. kosher salt, plus more for sprinkling
- 1 pack (4 oz.) Patagonia Provisions Pink Salmon, flaked (save liquid)
- 1 cup corn kernels, fresh or thawed frozen
- 1 jalapeño, stemmed and minced
- ¾ cup milk
- 4 tbsp. butter, melted
- 2 eggs, lightly beaten
- Chimichurri Tartar Sauce (recipe below)
Putting It All Together
- Pour enough oil into a Dutch oven or large pot to come 2 inches up the sides. Heat oil over medium-high heat to 350 F.
- While oil is heating, whisk the cornmeal, 1 cup flour, baking powder, sugar and salt together in a large bowl. Stir in salmon, corn and jalapeño.
- In a medium bowl, whisk milk with melted butter, eggs and liquid from salmon pack.
- Stir milk mixture into cornmeal mixture.
- Drop 1 tbsp. batter into hot oil. If it falls apart, stir another couple of tablespoons of flour into your batter to firm it up.
- Fry up the rest of the batter in small batches, turning the hush puppies with a slotted spoon or strainer until all sides are golden brown. Lift to a paper-towel-lined plate or a rack set over a cookie sheet. Season with salt while hot.
- Serve immediately with Chimichurri Tartar Sauce.
Chimichurri Tartar Sauce
In a small bowl, stir together 3-4 tbsp. Patagonia Provisions Chimichurri Spice Blend, 3 tbsp. drained bottled capers, 8 minced dill pickle chips, and ⅔ cup mayonnaise. Makes about 1 ¼ cups.