Hushpuppies with onions and catfish and Comeback sauce

Ingredients:

Comeback Sauce

• 450 g mayonnaise
• 1/4 tsp. sambal-olek sauce
• 1/4 tsp ketchup
• 2 tablespoons lemon juice
• 0.5 tsp Louisiana hot sauce
• 0.5 tsp smoked paprika
• 0.5 tsp Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon mustard
• 1 tsp salt (or more as needed)
• 0.5 tsp ground black pepper (or more as needed)

Whipped sorghum butter

• 450 g unsalted butter at room temperature
• 1/3 tbsp. sorghum molasses
• 1 and 1/4 teaspoons coarse salt

Catfish

• 100 g catfish fillet, cut into small pieces (about 0.5 cm)
• 1/8 teaspoon coarse salt
• 1/8 teaspoon sugar

Hushpuppies

• 2 cups finely ground white cornmeal
• 1 tbsp. sugar
• 2 tbsp coarse salt + extra for sprinkling
• 1 liter of baking powder
• 3/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/8 tsp cayenne pepper
• 1 cup full-fat yogurt or kefir
• 1 large egg
• Half a small sweet onion, cut into small cubes (0.5 cm)
• 1 liter of vegetable oil
• A handful of fresh chives, finely chopped
• Special equipment: deep fat thermometer

Preparation:

1. Sauce:
   
   In a medium bowl, combine mayonnaise, sambal, ketchup, lemon juice, hot sauce, smoked paprika, Worcestershire sauce, garlic powder, mustard, salt, and black pepper. Mix until smooth. Taste and adjust the seasoning.
   
   
   Comeback sauce is one of the delicious secrets of Southern cuisine. Rich yet light, it pairs perfectly with all savory dishes, from French fries and chicken nuggets to fresh raw vegetables. It's also a fantastic spread for sandwiches. You can use it anywhere you'd use mayonnaise. Try it on chicken wings instead of ranch dressing, on hot dogs, or as a dressing for coleslaw.
2. Whipped sorghum butter:
   
   In the bowl of a stand mixer fitted with a whisk attachment, or in a medium bowl if using a hand mixer, combine the butter, molasses, and salt. Beat on medium speed until smooth and fluffy.
   
   
   Sorghum molasses is a traditional sweetener in Southern American cuisine. In the old days, many people couldn't afford refined sugar, so they grew sorghum to make molasses. It has a pleasant tartness and a slightly salty flavor, yet is also richly sweet.
3. Catfish:
   
   Mix the catfish in a bowl with salt and sugar. Refrigerate.
   
   Hushpuppies:
   
   In a medium bowl, combine the cornmeal with the sugar, salt, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper. Stir thoroughly to distribute the ingredients evenly. In a separate bowl, whisk the buttermilk and egg together until smooth.
4. Remove the salted catfish from the refrigerator and add it and the onions to the flour mixture. Stir quickly to coat the onions and catfish pieces with the flour and spices. Add the sour milk and quickly mix with a spatula or wooden spoon. Cover the dough and refrigerate for a few minutes while you heat the oil.
5. Pour vegetable oil into a heavy-bottomed saucepan or a cauldron no larger than 20 cm in diameter. For deep-frying, add at least 5 cm of oil. Heat the oil over medium heat until it registers 175°C on a thermometer. If you don't have a deep-frying thermometer, add a small pinch of flour to the oil. It should immediately sizzle, indicating that the oil is hot. You can fry without a thermometer, but be careful that the oil doesn't get too hot or too cold, otherwise the hushpuppies will either burn or turn out too greasy..
6. Once the oil reaches 175°C (355°F), remove the dough from the refrigerator and begin dropping small pieces of dough into the oil. We recommend using a 20ml (0.7 fl oz) ice cream scoop. Alternatively, use two spoons to scoop and drop approximately 1 tablespoon-sized pieces into the hot oil. Fry as many hushpuppies at a time as will fit in the pan, being careful not to overcrowd the pan, as the doughnuts will puff up. You can fry in multiple batches.
7. Fry the hushpuppies for 2 minutes, then flip and fry until golden brown, another 2 minutes. Transfer with a slotted spoon to a plate or tray lined with paper towels to drain excess oil. Season the hushpuppies with salt while they're still hot. Fry the hushpuppies until all the batter is gone.
8. Place the hushpuppies on a serving platter and sprinkle with chives. Serve them delicious and hot with 1 cup of sauce and 1/4 cup of whipped sorghum butter, or with your favorite sauces.
   
   
   Sorghum butter is a wonderful addition to have on hand. Its salty sweetness pairs beautifully with many dishes and ingredients. Try it with pancakes and Belgian waffles for breakfast, with muffins or cornbread, garnish a fried pork chop, or serve it with grilled corn. It can be stored at room temperature for several days and used softened, or refrigerated if making ahead. If you can't find sorghum molasses in your local supermarket, try a natural food store or order online. In a pinch, use blackstrap molasses, but use a little less, otherwise the butter will be too sweet.