Chef John Folse’s Cookbook: Shrimp Hush Puppies

Add some jazz to your seafood platter.


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Fried fish just ain’t fried fish without hush puppies. Coming from South Louisiana where seafood options are plenty, I have created this wonderful shellfish-flavored hush puppy to add jazz to the fish fillets emerging from the fryer.

Prep Time: 30 Minutes

Yields: 4 Servings


Ingredients for White Rémoulade

1½ cups heavy-duty mayonnaise

¼ cup diced celery

½ cup sliced green onions

2 tbsps minced garlic

½ cup Creole mustard

¼ cup chopped parsley

½ cup ketchup

½ tbsp lemon juice

1 tbsp Worcestershire sauce

1 tsp Louisiana hot sauce

salt and cracked black pepper to taste


Method for White Rémoulade:

In a 2-quart mixing bowl, combine all ingredients, whisking well to incorporate all seasonings. Once blended, cover and place in refrigerator a minimum of 4 hours for flavors to develop, preferably overnight. When ready to serve, remove from refrigerator and adjust seasonings to taste.


Ingredients for Hush Puppies:                                      

½ pound shrimp, peeled, deveined and chopped

1 cup yellow cornmeal

¼ cup flour

1½ tsps baking powder

1 tsp sugar

½ tsp salt

¼ tsp granulated garlic

¼ tsp granulated onion

¼ tsp sweet paprika

¼ tsp cayenne pepper

1 egg, lightly beaten

¾ cup buttermilk

¼ cup minced poblano pepper

¼ cup minced onion

½ cup corn kernels

oil for frying


Method for Hush Puppies :

Heat oil in a deep-fryer or a Dutch oven to 375F over medium-high heat. Line a sheet pan with paper towels then set aside. In a large mixing bowl, whisk together cornmeal, flour, baking powder, sugar, salt, granulated garlic, granulated onion, paprika and cayenne. In another large bowl, combine shrimp, egg, buttermilk, poblano, onion and corn with rubber spatula. Stir wet ingredients into dry until just combined. Batter will be loose. When ready to fry, using a teaspoon, spoon mixture into hot oil and fry until golden brown and crispy, about 3 minutes per side. Remove from oil and transfer to prepared sheet pan to drain. Serve hush puppies hot with White Rémoulade.


Recipe courtesy of Chef John Folse