Smoked Trout Hush Puppies with Peanut Romesco
Category: Appetizers and Snacks


For the hushpuppies

6 oz smoked trout or smoked fish of any kind such as salmon, bluefish or herring
1 medium shallot, peeled and roughly chopped
3 garlic garlic, roughly chopped
1 bunch green onion, roughly chopped
2 eggs beaten
1 cup buttermilk
1/2 cup milk
2 tsp hot sauce
2 cup cornmeal
1 cp AP flour
2 tbsp granulated sugar
2 tbsp baking powder
1 tsp kosher salt
vegetable oil for frying
juice of one lemon

For the peanut remesco

1 cup sun-dried tomatoes, roughly chopped
2 1/2 tbsp sherry or red wine vinegar
1 large roasted red pepper, roughly chopped (about ⅔ cup)
2 cloves garlic
1 tbsp mint, chopped
1 tbsp parsley, chopped
2 tsp smoked paprika
1 tsp salt
1 tsp honey
1/2 tsp chipotle powder
1/2 cup extra-virgin olive oil

Smoked Trout Hush Puppies with Peanut Romesco Directions

  • For the peanut romesco - In a small bowl, stir together the sun-dried tomatoes and the vinegar. Let that hang out for a minimum of 15 minutes. You want the tomatoes to plump up with the vinegar.
  • To the bowl of your food processor, add the peanuts, roasted red peppers, garlic cloves, mint, parsley, paprika, salt, honey, chipotle powder, and the sun-dried tomato-vinegar mixture.
  • Process for 10 seconds, then stream in your olive oil. I like to see a little of the peanuts, so I blend the romesco tull it’s the texture of chunky peanut butter, but if you prefer a smoother sauce, blend it further.
  • You can eat this right away, but I prefer to let it mellow in the refrigerator overnight. The romesco will keep, covered in the fridge, for up to 1 week.
  • For the hushpuppies - In a bowl large enough to hold all the ingredients, whisk together the cornmeal, flour, sugar, baking powder, salt and coriander.

Serves 4

Recipe notes

  • Created by our partnership with Chef Vivian Howard.