Imagine biting into a crispy, golden-brown hushpuppy that's bursting with unexpected flavors - tender tuna, juicy tomatoes, and a perfect crunch that'll make your taste buds dance! These aren't your ordinary hushpuppies; they're a culinary adventure that transforms a classic Southern side dish into a mouthwatering seafood sensation. Whether you're looking to impress dinner guests or simply craving a unique comfort food experience, these Pop Dees Tuna Tomato Hushpuppies are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 can tuna, drained
- 1 cup cornmeal
- 1/2 cup flour
- 1/2 cup milk
- 1 egg
- 1 cup diced tomatoes
- 1 teaspoon baking powder
- Salt and pepper to taste
Instructions
- Drain the canned tuna thoroughly and flake it into small pieces using a fork, ensuring no large chunks remain.
- In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and pepper. Whisk these dry ingredients together until well blended.
- In a separate bowl, beat the egg and then mix in the milk, creating a smooth liquid base.
- Drain the diced tomatoes and gently pat them dry with paper towels to remove excess moisture.
- Pour the wet ingredients into the dry ingredient mixture, stirring until just combined. Be careful not to overmix the batter.
- Fold in the flaked tuna and diced tomatoes, distributing them evenly throughout the batter.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Use a thermometer to ensure accurate temperature.
- Using a small ice cream scoop or two spoons, carefully drop rounded portions of the batter into the hot oil.
- Fry the hushpuppies in batches, turning them occasionally, until they are golden brown and crispy, approximately 3-4 minutes.
- Remove the hushpuppies with a slotted spoon and drain on paper towels to remove excess oil.
- Let the hushpuppies cool for 2-3 minutes before serving to allow the interior to set.
- Serve hot with tartar sauce, remoulade, or your preferred dipping sauce.
Tips
- Temperature is Key: Use a thermometer to maintain oil at exactly 375°F for optimal crispiness.
- Drain Ingredients Thoroughly: Remove excess moisture from tuna and tomatoes to prevent soggy hushpuppies.
- Don't Overmix: Stir batter just until ingredients are combined to keep the texture light and fluffy.
- Batch Frying: Cook in small batches to maintain oil temperature and ensure even browning.
- Drain Excess Oil: Use paper towels to remove oil and keep hushpuppies crisp.
- Serve Immediately: These are best enjoyed hot and fresh, right out of the fryer.
- Experiment with Dipping Sauces: Try sriracha mayo, garlic aioli, or classic tartar sauce for extra flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 12g
Fat: 6g
Saturated Fat: g
Cholesterol: 35mg
