A modern twist on a Southern classic. A great side dish for a fried cod sandwich, or just a nice snack. Make preserved lemon by curing slices of lemon in a salt and sugar mixture for several weeks. Alternatively, purchase online through Amazon.com or find at Whole Foods. Use the rind only; discard the pulp and pith before mincing.
Green peppercorns can be found in most grocery stores next to the capers, in a small jar, soaking in water.
Shichimi togarashi is a Japanese chile mixture available at Asian stores. Substitute cayenne pepper if unavailable.
This recipe has been shared with us from the Austin Food Blogger Alliance Cookbook, which can be purchased here.
Created by: Derrick Stomberg of Fork & Spoon
Tags: Dairy, Egg, Fish, Onion, Wheat, Gluten, Soy, Southern, Appetizer, Side Dish, Seafood, Brunch, Kid Friendly, Dinner Party
- Fresh Chives
- Smoked Salmon
- Eggs, Large
- Whole Milk
- Active Dry Yeast
2 1/4 Teaspoons
- Black Pepper
- Cayenne Pepper
1 1/4 Cups
- Kosher Salt
- Canola Oil
- Extra Virgin Olive Oil
- Green Peppercorns
- Preserved Lemon
- Shichimi Togarashi
- Paper Towels
- 1 Stove Top
- Chef’s Knife
- Cutting Board
- 1 Dutch Oven
- 1 Heat-Proof Bowl, Large
- Instant-Read Thermometer
- Measuring Cups
- Measuring Spoons
- 1 Mixing Bowl, Large
- 2 Mixing Bowl, Medium
- 1 Mixing Bowl, Small
- Oil Thermometer
- 1 Wooden Spoon
- In the microwave, heat water to approximately 110 degrees, checking the temperature with instant-read thermometer.
- Dissolve the yeast and sugar in the warm water in a large mixing bowl and let stand at room temperature for 10 minutes. The resulting mixture should be extremely foamy. If it is not, your yeast is likely dead, and you should purchase new yeast.
- Mince chives. Place in a medium mixing bowl.
- Dice smoked salmon. Add to chives.
- Remove flesh and pith from preserved lemon and mince the rind only. Add to salmon and chives.
- In the microwave, heat milk to approximately 110 degrees, checking the temperature with an instant-read thermometer.
- Crack egg in small bowl and beat lightly.
- Into the yeast mixture, whisk in the warmed milk, egg and olive oil.
- With a wooden spoon, stir the smoked salmon, chives, preserved lemon and cayenne pepper into the yeast mixture.
- In a separate large bowl, sift together flour, salt and cornmeal. Add the salmon mixture to the flour mixture. Fold gently just until the mixture comes together; do not overmix. Let the batter rise at room temperature for at least 30 minutes.
- Mince green peppercorns. Place in medium mixing bowl.
- Mince cornichons. Add to green peppercorns.
- Add mayonnaise and freshly squeezed lemon juice to bowl of peppercorns and cornichons. Add shichimi togarashi (or cayenne pepper). Stir to combine and season with salt and pepper. Set aside, or refrigerate until ready to serve.
- Slice lemon into wedges.
- In a Dutch oven or other large, deep pot, add enough canola oil so it has a depth of at least 2 inches. The oil should not fill more than a third of the pot. Heat the oil until a deep fry, or oil thermometer reads between 365 and 375 degrees. Adjust the heat throughout the cooking process to ensure a constant temperature.
- Prepare a plate with a layer of paper towels.
- Working gently so as to not deflate the batter, drop tablespoons of the batter into the oil and fry until golden brown and crispy, about 2-3 minutes. Fry in batches of about 6-10, depending on the size of your pot. Turn the hush puppies as necessary to ensure even browning.
- When they are done, remove the hush puppies from the oil with a spider, or wire-mesh, strainer to the plate of paper towels. You can also use a slotted spoon or spatula. Season with salt and pepper as soon as the hush puppies are removed from the oil.
- Serve the hush puppies immediately with the green peppercorn tartar sauce and lemon wedges.