Description
Crispy crawfish hush puppies served with a zesty Creole dipping sauce, a perfect Southern appetizer.
Ingredients
Scale
- 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
- 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
Instructions
- Combine dry ingredients in a large bowl: cornmeal, flour, baking powder, salt, black pepper, cayenne pepper, and smoked paprika.
- Whisk wet ingredients in a separate bowl: buttermilk, beaten egg, green onions, and chopped parsley.
- Mix the wet ingredients into the dry ingredients until just combined. Gently fold in the crawfish tails.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the batter in batches for 2-3 minutes until golden brown and crispy.
- Drain the hush puppies on paper towels to remove excess oil.
- Prepare the dipping sauce by whisking together mayonnaise, Dijon mustard, hot sauce, lemon juice, Creole seasoning, and chopped parsley.
- Serve the hush puppies warm with the dipping sauce on the side.
Notes
Ensure oil is hot enough for frying to get a crispy finish. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg