Louis Roederer Collection 242 Magnum

Grower: Louis Roederer
Grape Variety: Chardonnay / Pinot Meunier / Pinot Noir
Style: Rich and Fruity
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 150cl

Hush Puppies with Remoulade

Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 36

INGREDIENTS

Hush Puppies //

1 cup coarse yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking soda
2 teaspoons kosher salt
2 teaspoons dried oregano
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
3 large eggs, lightly beaten
3/4 cup milk
2 scallions, finely chopped
1 tablespoon vegetable oil, plus more for frying

Remoulade //

3/4 cup mayonnaise
2 tablespoons whole-grain mustard
1 tablespoon ketchup
1 tablespoon cider vinegar
1 medium shallot, minced
1 scallion, finely chopped
Tabasco sauce
Salt and freshly ground pepper

1. In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper.
2. In a medium bowl, whisk the eggs with the milk, scallions and the 1 tablespoon of vegetable oil.
3. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
4. In a medium bowl, whisk the mayonnaise with the mustard, ketchup, cider vinegar, shallot and scallion. Season the remoulade with Tabasco, salt and pepper.
5. In a medium saucepan, heat 2 inches of oil to 325°.
6. Set a large rack over a baking sheet.
7. Drop 6 rounded tablespoons of batter at a time into the hot oil and fry, turning once, until the hush puppies are browned and crisp, about 2 minutes.
8. Using a slotted spoon, transfer the hush puppies to the rack to drain.
9. Serve the hush puppies hot with the remoulade.