Hush Puppies with Remoulade

HUSH PUPPIES:

1. 1 cup coarse yellow cornmeal
2. 1 cup all-purpose flour
3. 2 tablespoons sugar
4. 1 tablespoon baking soda
5. 2 teaspoons kosher salt
6. 2 teaspoons dried oregano
7. 1 teaspoon cayenne pepper
8. 1/2 teaspoon freshly ground black pepper
9. 3 large eggs, lightly beaten
10. 3/4 cup milk
11. 2 scallions, finely chopped
12. 1 tablespoon vegetable oil, plus more for frying

REMOULADE:

1. 3/4 cup mayonnaise
2. 2 tablespoons whole-grain mustard
3. 1 tablespoon ketchup
4. 1 tablespoon cider vinegar
5. 1 medium shallot, minced
6. 1 scallion, finely chopped
7. Tabasco sauce
8. 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. In a medium bowl, whisk the eggs with the milk, scallions and the 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
2. In a medium bowl, whisk the mayonnaise with the mustard, ketchup, cider vinegar, shallot and scallion. Season the remoulade with Tabasco, salt and pepper.
3. In a medium saucepan, heat 2 inches of oil to 325°. Set a large rack over a baking sheet. 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. Using a slotted spoon, transfer the hush puppies to the rack to drain. Serve the hush puppies hot with the remoulade.