The recipe I got this recipe for hushpuppies from came from the Jamison's book "Smoke and Spice", the first BBQ book I ever bought (copyright 1994 with newer editions now available). Since it is copyrighted, I'll just offer the highlighted ingredient--smoked catfish (I'm sure any smoked fish would work here). The Jamison's called the dish "Katzen Dawgs"--clever, eh? Anyway, to you favorite hushpuppy recipe, add some smoked fish--that's it!
And, of course ANY hushpuppy recipe also should include finely minced onion and jalapenos and be served with a well constructed tartar sauce or maybe a Thai dipping sauce of 1-2 parts sugar, 1 part vinegar, and chile flakes to taste.
And, of course ANY hushpuppy recipe also should include finely minced onion and jalapenos and be served with a well constructed tartar sauce or maybe a Thai dipping sauce of 1-2 parts sugar, 1 part vinegar, and chile flakes to taste.
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