A classic of Cajun cuisine: pieces of mutton marinated in spiced buttermilk, coated in seasoned cornmeal, and fried until golden brown and crispy. Served as is or with hot sauce, this hearty, rustic dish is a staple of Southern tables.
Ingredients
- 1200 g boneless mutton shoulder (sheepshead mutton)
- 500 ml buttermilk
- 30 ml hot sauce (such as Tabasco)
- 4 pieces garlic cloves
- 200 g fine cornmeal (or corn flour)
- 10 g sweet paprika
- 5 g ground cayenne pepper
- 10 g fine salt
- 5 g ground black pepper
- 2 l peanut oil (or corn oil) for frying
Method
- Cut the mutton into 4 to 5 cm pieces. Crush the garlic cloves.
- In a large bowl, whisk together the buttermilk, hot sauce, crushed garlic, part of the salt, and part of the black pepper. Add the meat pieces and toss to coat thoroughly. Cover and refrigerate for at least 4 hours.
- Remove the meat from the refrigerator before cooking. In another bowl, mix the fine cornmeal, sweet paprika, ground cayenne pepper, remaining salt, and remaining black pepper.
- Drain the meat pieces without patting them dry. Dredge them in the seasoned cornmeal mixture, pressing firmly to adhere the coating, then shake off any excess and place on a baking sheet.
- Heat the frying oil in a large pot or deep fryer to 175 °C.
- Fry the pieces in small batches for 6 to 8 minutes, turning halfway through, until the crust is deep golden and crispy, and the meat reaches an internal temperature of 63 °C to 71 °C.
- Remove the fried pieces with a slotted spoon and drain on paper towels. Keep warm in an oven preheated to 100 °C while frying the remaining batches.
- Plate and serve the crispy fried mutton pieces immediately while piping hot.
Nutrition
Per serving
- Energy
- 2094.4 kcal
- Protein
- 64.83 g
- Carbohydrate
- 42.6 g
- Fat
- 184.58 g
- Fibre
- 2.37 g
- Calcium
- 16.8 mg
- Iron
- 1.37 mg
- Magnesium
- 26.26 mg
