Recipe From Salted Sea: Smoked Herring Hush Puppies with Sambal Ketchup

Smoked Herring Hush Puppies with Sambal Ketchup from Salted Sea Seafood & Raw Bar in Seattle’s Columbia City neighborhood.

Salted Sea in Columbia City introduces the first of what will be three herring dishes for NW Herring Week: Smoked Herring Hush Puppies with Sambal Ketchup! And best of all, they also shared the recipe with us, so you can try it at home! (Remember: we have several grocers offering herring on our Participating Grocers & Restaurants page, too.)

Smoked Herring Hush Puppies
By Chef Allyss Taylor from Salted Sea Seafood and Raw Bar
June 16 2016


  • ½ cup all purpose flour
  • ½ cup yellow cornmeal
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ tsp freshly ground black pepper
  • 1 large egg, beaten
  • ½ cup buttermilk
  • ¾ cup smoked herring, sliced thinly (see recipe below)
  • ¼ cup thinly sliced scallion
  • ¼ cup minced shallot
  • oil, for frying


Have ready your preferred frying oil in a large, wide vessel, at 350 degrees. We use a deep fryer at the restaurant, but a dutch oven with about 6 cups of peanut or canola oil works well. Line a plate with several layers of paper towels, for draining the hush puppies. Measure flour, cornmeal, salt, baking soda, salt, and pepper in a mixing bowl. Whisk well to combine. Combine egg and buttermilk. Make a well in the center of the dry ingredients and add the buttermilk mixture, herring, scallion, and shallot. Fold the ingredients together with a spatula until just combined. Do not overwork the batter or the hush puppies will be tough. Carefully drop the batter by the heaping tablespoon into the oil, being careful not to crowd the oil. Allow the fritters to cook until golden brown, 2-3 minutes, then turn them over and allow to cook another minute or two, until they are golden brown. (They should register 190 degrees on an instant-read thermometer if you’re nervous that they’re not cooked through and want to check.) These are best made with fresh batter and eaten hot. Serve with your preference of sauce. We serve them with sambal ketchup and garnish them with scallions.

Smoked Herring:

  • Herring filets
  • Fish curing mix made with 50% salt, 50% sugar, by weight
  • Smoking rig
  • Applewood chips

Sprinkle herring filets liberally with fish curing mix and place on sheet tray in refrigerator for 24 hours to cure. Smoke, using applewood chips, according to manufacturer’s directions.


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