Chef Kevin Nashan's Hushpuppies with Green Goddess Dressing

Perfect hushpuppies have a golden, crispy coating and a soft, moist center. This recipe gives you just that. Join Chef Kevin Nashan of Sidney Street Cafe in St. Louis, Missouri as he goes through his favorite hushpuppy recipe, complete with Green Goddess Dressing. Serve this classic Southern side with your favorite fried fish, shrimp, or red beans and rice. Find the recipes below.

Hushpuppies
1 quart cornmeal
1 1/2 quarts all-purpose flour
1 cup Sugar
8 Tbsp. baking powder
2 1/2 quarts buttermilk
3 whole eggs
3 egg yolks
4 Tbsp. salt
4 Tbsp. Chimayo red chili powder (or other variety)

Combine dry ingredients and add eggs. Mix until combined. Add buttermilk until proper consistency is reached (batter should be the consistency of thick pancake batter but not stiff). Heat a small pot of oil until it reaches 350˚F. You can use a candy thermometer to gauge this. Then, using either a small spoon or a small ice-cream scooper, dip it into the hot oil and tap off any excess oil. Next, scoop into the hush puppy batter mix and drop it into the hot oil. Cook until nicely browned on all sides. You can check for doneness by poking either a toothpick or small skewer through the middle of the hush puppy. If not cooked completely, put it back in the oil. If color is at desired brownness, then you can finish it in a 300˚ oven.

Green Goddess Dressing
1 pint mayonnaise (homemade or Dukes)
1 anchovy (finely chopped)
1/2 red onion (finely chopped)
2 Tbsp. capers (finely chopped)
1 lemon (zest & juice)
1/4 cup tarragon (chopped)
1 tsp. salt

In a bowl, combine mayonnaise and other ingredients with a whisk. When dressing is completely incorporated, taste and adjust if necessary.

SHOW TRANSCRIPT

Hi. I'm Kevin Nashan with City Street Cafe. [INAUDIBLE] in St. Louis, Missouri. We're going to do some hush puppies with some green goddess dressing. Let's get started. We're going to incorporate some [INAUDIBLE] flour, some cornmeal, little bit of sugar, little bit of rice flour. I always love to add some chili. Any type of chili will do. Little bit of salt, which makes this really nice. For a wet ingredient two whole eggs, two egg yolks. And at this point I actually like to add a little buttermilk so it's well incorporated. So the kind of consistency we're looking for is basically a really thick pancake batter. You're going to want to let it sit and rest for at least 30 minutes and this is about the consistency we want it It's really nice and thick as you can see. All right, so lets begin with our green goddess dressing. Blanch spinach Little bit of tarragon. Add just a little bit of water, pinch of salt, some olive oil. [SOUND] Then as it's blending, I like to add a little more oil. [SOUND] You're gonna want to blend this for probably about a minute. So after we make our green puree, We're gonna start to create our Green Goddess dressing. A little mayonnaise, chopped shallots, let's put a little fresh tarragon in there. Capers, and I also like to use some pickled items. I happen to have some red onion here, some pickled red onion. So I'm gonna chop up a little bit of this. Add a little lemon juice, and then incorporate a little bit of our tarragon and Spanish puree. And then all were going to do is basically incorporate all of this. So in 375 degree oil just take that batter that we made earlier and make little balls with them. You can never have too may hush puppies right? That's about the color we want. Just really nice and golden brown. And as they come out, season them with a little salt. We're gonna pop this in the oven right quick. Usually it just takes a couple of minutes, one to two minutes and they should be ready. Now we're gonna take a little of that green [UNKNOWN] Dressing so here are our hush puppies with the green goddess dressing. I want to thank you for joining us in Southern Living with hush puppies and green goddess.
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