Hush Puppy Fried Shrimp Recipes

Steps:

• Peel and devein shrimp and pat dry with paper towels.
• Heat 1 inch of oil in a Dutch oven to 375 degrees.
• Combine baking mix, cornmeal, onions, parsley, baking powder, garlic salt, cayenne, cumin, and chili powder. Add beer and egg, stirring until smooth.
• Coat shrimp in batter and cook in hot oil 2 minutes or until brown (cook in batches if necessary - do not overcrowd). Drain on paper towels. Serve hot.

Steps:

• Heat oil in a 375°F deep fryer or large saucepan. To prepare the dipping sauce, combine the mayonnaise, lemon juice, ketchup, 1 Tbsp hot sauce, honey, 3/4 tsp salt, and the black pepper in a small bowl. Whisk until smooth and set aside. Combine the cornmeal, flour, 1 tsp salt, sugar, and paprika in a large bowl. Combine the grated onion, buttermilk, beer, milk, egg, and dash of hot sauce in another small bowl. Add the liquid ingredients to the dry ingredients and whisk until smooth. In batches of 8-10, dip the shrimp into the batter to coat, letting any excess batter drip back in the bowl. Carefully drop the shrimp into the hot oil and fry until golden brown. Remove and drain the shrimp on paper towels. Serve with the dipping sauce.

Steps:

• Add the olive oil and butter to a large saute pan over medium heat. Add the onions and saute until caramelized, about 20 to 25 minutes. Season with salt and pepper, to taste. Remove from the heat and allow the onions to cool.
• Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives together in a medium bowl. Add the onions and stir well to blend. Taste for seasonings. Refrigerate until ready to serve.
• *Cook's Note: This dip is best made the night before, so the flavors have time to meld.
• Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
• Mix all ingredients in a large bowl. Drop heaping tablespoon-sized amounts of the mixture into the hot oil. Fry in batches for 2 to 3 minutes each. Remove from the oil to paper towels to drain and season immediately with salt and pepper Transfer to a serving platter or bowl and serve with the onion dip.

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

Steps:

• Mix the flour and cornmeal together in a paper sack. Place each piece of chicken in the sack and shake thoroughly to coat completely.
• Mix the salt, pepper and buttermilk together. Place the hush-puppy mix in another paper sack. Dip each piece of chicken in the seasoned buttermilk and then drop it into the hush-puppy mix and shake to coat thoroughly.
• Heat vegetable oil to 350*F, and drop each piece of cooked chicken into it. Fry until a rich golden brown. Place in a flat baking dish and place in a 325* oven for an additional 30 minutes. Serve at once, piping hot.
• NOTE: If you cannot obtain hush-puppy prepared mix in your store, substitute the following: 2 cups white corn meal, 2 teaspoons baking powder, 1 teaspoon onion powder, 1/4 teaspoon salt, 4 tablespoons butter. Work all together until it is a fine consistency and then use as the breading mixture as specified in the above recipe. Hush-Puppy prepared mix is a timesaving shortcut.

Steps:

• Mix together the cornmeal, flour, baking soda, baking powder and salt. Add the grated onion and sliced green onions.
• Take the egg yolk and buttermilk and blend into the batter. Whip the egg whites into stiff peaks. Fold the egg whites into the batter until it reaches a good consistency. (The amount of egg white depends on the size of your eggs).
• Drop by teaspoonful into hot oil (in a deep fryer or in a dutch oven -- the oil needs to be deep enough to cover the hush puppies). Cook until golden brown.

Steps:

• Pat shrimp dry with paper towels.
• Heat about 1 inch oil in a Dutch oven to 375°F or use a Fry Daddy.
• Combine dry ingredients.
• Add beer and egg, stirring until batter is smooth.
• Coat shrimp in batter and cook in hot oil about 2 minutes until brown.
• Drain on paper towels.
• Serve with salsa, cocktail sauce or tartar sauce.