Crayfish beignets with tartar sauce

Yield: 1 Servings

Measure Ingredient
1 cup All-purpose flour
1 teaspoon Baking soda
1 cup Water
1 \N Clove garlic, minced
⅓ cup Minced red bell pepper
½ cup Finely chopped scallions
\N \N Tabasco, to taste
¼ teaspoon Worcestershire sauce
½ pounds Cooked, shelled and chopped crayfish tails, or shrimp may be substituted
¾ cup Mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Lemon juice, (2 to 4)
2 tablespoons Minced parsley
3 tablespoons Minced cilantro
2 tablespoons Minced pickled jalapeno
2 tablespoons Minced red onion
\N \N Salt
\N \N Cayenne pepper or Tabasco, to taste
\N \N Lemon wedges
\N \N Vegetable oil for frying


In a bowl combine flour and baking soda. Whisk in 1 cup water. Stir in garlic, bell pepper, scallions, Tabasco, Worcestershire sauce, salt and the shrimp, stirring until well combined. Cover bowl and let batter stand for 1 hour.

In a bowl stir together the mayonnaise, mustard, lemon juice, parsley, cilantro, jalapeno, and red onion. Season with salt, cayenne and/or Tabasco. Chill for service.

In a deep heavy pan or deep fryer heat 3 inches of oil to 325 F. Drop spoonfuls of batter into oil and fry the beignets, turning them once, until golden. Transfer the beignets to a paper towel-lined sheet pan to drain.

Season with salt. Continue frying remaining batter in same manner. Serve the beignets warm with the tartar sauce and lemon wedges.

Yield: makes about 1 cup

NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8817 Posted to MC-Recipe Digest V1 #480 by Angele Freeman <jfreeman@...> on Feb 11, 1997.

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