Ingredients
- 2 1/4 lbs. 2 1/4 lbs. Alaska Pink Salmon,* cooked, flaked
- 1 Tbsp. 1 Tbsp. hot pepper sauce
- 1 1/2 cups 1 1/2 cups green onions, finely minced
- 3 3 eggs, beaten
- 3 cups 3 cups milk
- 2 Tbsp. 2 Tbsp. garlic, minced
- 1 Tbsp. 1 Tbsp. Old Bay seasoning
- 1/4 cup 1/4 cup flat leaf parsley, chopped
- 1 1/2 cups 1 1/2 cups all-purpose flour
- 3 cups 3 cups cornmeal
- 1 Tbsp. 1 Tbsp. salt
- 3/4 tsp. 3/4 tsp. pepper
- 4 1/2 lbs. 4 1/2 lbs. Remoulade Cabbage Slaw (see recipe)
- 6 oz. 6 oz. Remoulade Sauce, prepared
- 2 Tbsp. 2 Tbsp. fresh cilantro, chopped
- 2 Tbsp. 2 Tbsp. red bell peppers, diced
- Remoulade Cabbage Slaw:
- 3 lbs. 3 lbs. cabbage, shredded
- 12 oz. 12 oz. (3 cups) carrots, shredded
- 1 1/4 cups 1 1/4 cups red bell peppers, diced
- 12 oz. 12 oz. Remoulade Sauce, prepared
Servings:
Units:
Instructions
- Combine cooked salmon, hot pepper sauce, green onions, eggs, milk, garlic, Old Bay seasoning, parsley, flour, cornmeal, salt and pepper,
- mixing well to distribute ingredients.
- Using a #24 scoop (1 1/3 oz.), form mixture into 60 balls and place on sheet pan. Cover and chill a minimum of 30 minutes before frying.
- Hold refrigerated.
- To make 1 portion:
- Deep fry 5 hushpuppies at 350F for approximately 5-6 minutes until golden brown.
- Remove from oil and drain.
- Place 6 oz. Remoulade Cabbage Slaw on serving plate.
- Top with 5 cooked hushpuppies and drizzle with 1/2 oz. prepared Remoulade Sauce.
- Sprinkle with 1/2 tsp. cilantro and 1/2 tsp. bell pepper.
- Ready to serve.
- *Other Alaska Seafood such as keta salmon may be substituted.
- Remoulade Cabbage Slaw:
- Combine cabbage, carrots, red bell peppers and prepared Remoulade Sauce.
- Chill for a minimum of 2 hours before serving. Hold refrigerated. YIELD: 4 1/2 lbs.
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