Crisp fish hush puppies with herby sauce

Paul Bloxham's tasty dish recreates the flavours of the Deep South with tasty results...
By Paul Bloxham
Crisp fish hush puppies with herby sauce
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 35 minutes
  • Effort: medium


For the hush puppies

  • 300 g cornmeal
  • 100 g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp tabasco
  • 2 shallots, finely chopped
  • 1 green chilli, finely chopped
  • pinches cayenne pepper
  • 2 large eggs
  • 100 ml yogurt
  • 100 ml water
  • 150 g cod fillets, cut into finger-length strips
  • 150 g lemon sole fillets, cut into finger-length strips
  • 100 g white crab meat
  • 1 tbsp snipped chives
  • vegetable oil, for deep frying
  • celery salt
  • ground black pepper

For the herby sauce

  • 3 canned tinned anchovies
  • 3 tbsp mayonnaise
  • 1 tbsp soured cream
  • 2 tbsp snipped chives
  • 2 tbsp chopped parsley
  • 2 tbsp chopped tarragon
  • 2 tbsp chopped basil
  • 1/2 heads roasted garlic
  • 1 lemon, juice only
  • 1 large shallot, finely chopped
  • salt and black pepper

For the salad

  • 100 g mangetout, shredded
  • 100 g green beans, chopped
  • 100 g pea shoots
  • 1 green pepper, finely sliced
  • 100 g iceberg lettuce, shredded
  • 2 tbsp olive oil, or to taste
  • 1 tbsp lemon juice, or to taste


1. Combine the cornmeal, flour, baking powder, salt, Tabasco sauce, shallots, chillies, and cayenne powder in a mixing bowl. Mix well to break up any lumps.

2. Stir in the eggs, yogurt, and water, and combine everything together. Fold in the fish and chives. The batter should be of a thick dropping consistency.

3. Heat the oil in a wok set over medium-high heat, and when hot, drop in tablespoons of the batter, in batches. Fry for about 3-5 minutes, until golden brown on all sides, turning frequently with a slotted spoon. Remove the fish from the oil and drain on paper towels. Sprinkle with the celery salt and black pepper, and keep warm.

4. For the sauce; combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, garlic, lemon juice and shallot in a blender. Puree to make a smooth dressing; season to taste with celery salt and black pepper.

5. For the salad toss together the leaves with the olive oil and lemon juice and serve with the fried fish and herby sauce.

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