After all of the sweet treats I have been sharing with you guys, I thought this week we were in much need of something savoury. You know. For balance.
As you may or may not remember a while ago I bought some fine cornmeal because I wanted to make some brazilian treats. I bought it online because try as I might I couldn’t find it anywhere in the shops. I bought it and thought it was a bit expensive but it was a 1.5kg bag and the treats were worth it so I thought what the hell, why not.
I remember eagerly waiting for the delivery, opening the door to the delivery man and being faced with a huge box. I was surprised but as online sites often use completely out of proportion packaging I didn’t worry too much at that point.
I thank the delivery man. He passes me the box. The weight takes me off guard.
I put it down on the floor, open it. And there they are. All 6 bags, of 1.5kg each. Shit.
When Christoph got home and looked at the bags in the kitchen he thought I had lost the plot.
No dear, I did not buy 9kgs of fine cornmeal on purpose.
Yes it’s a ridiculous amount.
No, I’ve no idea what we will do with it all.
Well, since then we have made some delicious recipes, some we had made before, some we had eaten before but not made (like my Bolo de Fuba) and some we had never even heard of! What started looking like a problem turned into a bit of an adventure and that is just awesome.
And this recipe I am sharing with you today was one of the “we had never heard of” recipes.
Hushpuppies are a traditional southern food and they are fried cornmeal balls usually served with fish as a side dish. I love the idea of those little cornmeal balls accompanying fish but the pollock fillets we had were a little too thin for it to work that well on it’s own. So instead what I did was to incorporate the fish into the hushpuppies. Another change I have made is that usually they are made with buttermilk but I made them with beer. There were a couple more little tweaks and added a spicy dip to it, which also served as a salad dressing. They turned out seriously tasty! I look forward to trying it the traditional way too with some a good piece of fish because guess what? I still have so much cornmeal to use!
Pollock Hushpuppies with Beer:
2 cups of cornmeal
1 cup of flour
1 tbsp of sugar
2 tbsp of baking powder
1 tbsp of baking soda
1 tbsp of salt
1 large onion
1 chilli (red or green, whatever you have or even hot sauce or cayenne pepper)
1 1/2 cups of beer
1 large egg
3 fillets of Pollock
Oil for frying
In a food processor put the fish fillets, the chilli (or whatever you are using for spiciness) and your onion. Blitz it so it all mixes together but it’s not complete mush, you don’t want complete mush!
In a bowl add all your dry ingredients (cornmeal flour, baking powder, baking soda, salt, sugar). Give it a mix. On a separate bowl whisk the egg. Add the fish mix to your dry bowl ingredients. Give it a stir and then add the egg. Mix it and start adding the beer. Add 1 cup to start, checking the consistency of the batter. The consistency should be thick and moist but not runny or when you try to fry it will come apart in the oil. If you need more, add the rest of the beer. Leave it to rest while you heat up the oil.
Heat up the oil to 190C. Scoop your batter with a spoon and gently drop it in the oil. Do it in batches, frying them until they are beautifully crisps on the outside. Depending on the size you make them (we made big ones!) this can take from 2 min to 4 min.
Drain on paper towels.
Glug of olive oil
Hot Sauce (to taste)
A good bunch of fresh coriander
In a food processor, wizz it all up. Use it dip your hushpuppies.
I am taking these to Fiesta Friday, which this week is hosted by Juju @ cookingwithauntjuju and Amanda @ The Chunky Chefin. I’m bringing it in a big sharing platter. Nothing says party like a platter! Hope you all enjoy it.