Crawfish Tomato Hushpuppies

Leslie Davis - Wednesday, May 30, 2012

1 lb. crawfish tailmeat, chopped

1 pkg. hushpuppy mix

2 eggs

3/4 c. buttermilk

1/2 c. chopped onion

1/2 c. chopped tomato

Peanut oil for frying

Remoulade or tartar sauce

Combine all ingredients except oil and sauce and stir until smooth. Set aside for 5 minutes. Heat 3” of oil to 375 degrees. Drop batter by rounded spoonfuls into hot oil. Fry a few at a time until golden brown, turning once. Drain and serve immediately with purchased remoulade or tartar sauce.