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.

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