This is easily made and enjoyed. This is an eye-ball recipe. LOL! Trust your instincts!! The batter should be thicker than a thick milk shake but not as thick as thick mashed potatoes. If there’s anything that you’ll adjust here it’ll be the milk. Also, if you don’t have buttermilk, no worries. Put a splash or so of vinegar or lemon juice in milk and let it sit for 10 minotes. Viola! You have a buttermilk-work around. If all you have is low fat milk, add a splash of cream to the milk. Fatty buttermilk is always gonna be better! Ok, off you go. Its time to go cook! Love,
-Danita
6 ounces salmon
4 ounces raw shrimp. Peeled, deveined and chopped.
1 1/2 cup flour
1 1/2 cup corn meal
3/4 cup of sugar
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp garlic powder
1 tsp onion powder
2 eggs
1 1/2 cup buttermilk
Mix dry ingredients.
Add wet ingredients
Combine into a thick batter. If your batter us too dry add more buttermilk.
Fold in salmon and shrimp.
Coat a muffin pan with oil.
Fill each cup half way and cook on 400 for 10 minutes or until golden brown and a toothpick come out clean.
Remoulade
1/2 cup of mayonaise
2 tbsp Dijon mustard
3 tbsp Apple Cider Vinegar
A dash or two of paprika, garlic powder, onion powder, cayenne, lemon pepper, salt, pepper. A splash or two of water to thin it out to a consistency you prefer. Mix together, taste and adjust seasonings to your preference. We like ours very garlicky!
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