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 |
SPICY TARTAR SAUCE
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.