Time: 40 min.
Complexity: easily
Servings: 2 - 4

Small, crispy hushpuppies are a traditional snack in the American South, where they're often served with seafood. This recipe combines hushpuppies with seafood for an even more delicious experience. The donuts are made with cornmeal, wheat flour, baking powder, eggs, and finely chopped sweet and hot peppers. Add chopped cooked lobster meat to the dough and deep-fry the hushpuppies to create a delicious crust. Top the hushpuppies with sour cream, heavy cream, and horseradish and enjoy at a house party.

Ingredients:

Lobster tails

• 4 lobster tails weighing 170 g each.
• 0.5 cups dry white wine
• 1 packet of seasoning for boiled crabs
• 1 teaspoon black peppercorns
• 1 teaspoon coarse salt
• 1 clove garlic, crushed
• 1 lemon, cut into 4 pieces

Horseradish cream

• 0.5 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup prepared horseradish
• 2 tbsp. thinly sliced ​​chives
• 1 teaspoon coarse salt

Hushpuppy dough

• 3/4 cup sour milk or kefir
• 2 cups yellow corn flour
• 3/4 cup wheat flour
• 0.5 cup sweet red pepper, finely diced
• 2 tsp baking powder
• 0.5 tsp ground black pepper
• 2 jalapeños, seeded, stemmed and finely chopped
• 0.5 cup thinly sliced ​​green onions
• 3 eggs, beaten
• Rapeseed oil for deep frying
• Half a lemon, cut into wedges

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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lobster, creamy horseradish, fish seasoning, corn flour, eggs, sour milk

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Preparation:

Step 1
• Horseradish creamIn a small bowl, combine sour cream, heavy cream, horseradish, onion, salt, and 3-4 grinds of black pepper. Mix everything together, cover, and refrigerate.
Step 2
• Lobster tailsIn a large saucepan, add 3 inches of cold water, white wine, crab seasoning, pepper, salt, garlic, and lemons. Bring to a boil, then add the lobster tails and cook until the shells are bright red and the meat is cooked through, 7-8 minutes. Remove the tails from the broth and let cool slightly before removing the meat from the shells.
Step 3
• HushpuppiesPlace half the lobster meat in a blender, add the buttermilk, and blend until smooth. Coarsely chop the remaining meat. In a large bowl, combine the cornmeal, paprika, baking powder, black pepper, jalapeño, and 2 teaspoons of salt. Stir in the green onions, eggs, and lobster-buttermilk mixture, then stir in the chopped lobster. Mix everything together.
Step 4
• Pour 5-7 cm of canola oil into a large cauldron and place over medium heat. Heat the oil to 175°C on a deep-fry thermometer.
Step 5
• Working in batches, drop 1 heaping tablespoon of batter into the hot oil. Use two spoons or an ice cream scoop to form hushpuppies and drop them into the oil. Fry the balls, turning occasionally, until golden brown and crispy, 3-4 minutes. Using a slotted spoon, remove the hushpuppies from the oil and transfer them to a paper towel-lined plate. Season with salt and drizzle with lemon juice.
Step 6
• Serve crispy hushpuppies with chilled horseradish cream.

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