Getting Ready For The Big Easy...

I am planning an update trip to New Orleans in the next month so I'm taking a look at things that are going on in this most culturally distinct region of the country.

Today...

Crawfish Hushpuppies | Nina Compton, Compere Lapin

Chef Nina Compton’s Louisiana/Caribbean twist on classic Southern hushpuppies makes for the perfect one-bite tailgating treat.

Recipe

Crawfish Hushpuppies

Serves 8 to 10 (makes about 3 dozen)

Chef Nina Compton

For the cilantro aioli

1 cup fresh cilantro, picked

2 jalapeños, deseeded and finely chopped minced

2 tablespoons drained capers, plus 4 tablespoons of the juice 

1 tablespoon smoked pimenton

1 tablespoon green Tabasco hot sauce

4 cups mayonnaise Aioli (can substitute mayonnaise) 

1 tablespoon kosher salt 

For the hushpuppies

Canola oil, for frying

2½ cups (555 grams) cornmeal

2¼ cups (500 270 grams) all-purpose flour

2 tablespoons sugar

5 teaspoons baking powder

4 teaspoons kosher salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon sweet paprika

3 cups (730 grams) buttermilk

3 large eggs

6 tablespoons (56 grams) unsalted butter, cubed

1 cup (100 grams) minced scallions

3 jalapeños, minced

1 cup (145 grams) crawfish tails, cooked and cleaned

Make the cilantro aioli: In a blender, combine the cilantro, jalapenos, capers and brine, pimenton, and hot sauce with about one-third of the mayonnaise. Blend on low speed until a course paste forms, about 30 seconds, then transfer to a medium bowl and mix in the remaining mayonnaise and season with the salt. Set aside.

Make the hushpuppies: In a large Dutch oven, add oil to a depth of 3 inches (about 5 to 6 cups) and heat on medium-high to 325°F; check using an instant-read thermometer. Line a plate with paper towels. 

In a medium bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and garlic powder, onion powder, and paprika until combined. In a small saucepan, melt the butter on low heat (or if you prefer, microwave for 1 minute, just to melt). Add the scallions and jalapenos to the melted butter, stir to combine. 

In a separate medium bowl, whisk the buttermilk and eggs together, then use a spatula to fold the buttermilk mixture into the dry mixture. Don’t overwork the mixture. Now add the melted butter mixture and the crawfish. Stir to combine. The batter should be firm and smooth and a spoon should stand up straight in the center.

Use a 1-ounce scoop (approximately 2 tablespoons) to transfer the batter to the hot oil. Work in batches, cooking 6 to 8 pieces in the oil.

 at a time. Cook for 2 minutes or until golden brown, then flip and cook another 2 minutes until evenly browned. Use a slotted spoon to remove and transfer to the plate. Repeat with the remaining batter.

Serve immediately with the cilantro aioli for dipping.

Website: http://comperelapin.com/