Crayfish Beignets With Tartar Sauce

  • on August 13, 2010
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Ingrients & Directions

1 c All-purpose flour
1 ts Baking soda
1 c Water
1 Clove garlic, minced
1/3 c Minced red bell pepper
1/2 c Finely chopped scallions
Tabasco, to taste
1/4 ts Worcestershire sauce
1/2 lb Cooked, shelled and chopped
-crayfish tails, or shrimp
-may be substituted

3/4 c Mayonnaise
2 tb Dijon mustard
2 tb Lemon juice, (2 to 4)
2 tb Minced parsley
3 tb Minced cilantro
2 tb Minced pickled jalapeno
2 tb Minced red onion
Cayenne pepper or Tabasco,
-to taste
Lemon wedges
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

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

1 Servings

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