2 tb Vegetable oil
1 Fresh ear of corn
1/2 c Chopped onions
Salt; to taste
Cayenne pepper; to taste
1/4 c Brunoise red peppers
1/4 c Brunoise yellow peppers
2 tb Chopped garlic
1/2 c Chopped green onions
1 lb Assorted Gulf fish fillets;
-diced small
3 Eggs; beaten
1 1/2 c Milk
2 ts Baking powder
3 1/4 c Flour
1 ds Worcestershire Sauce
1 ds Crystal Hot Sauce
Solid vegetable shortening;
-for deep-frying
1 Egg
1 tb Creole mustard
Juice of one lemon
2 sm Roma tomatoes; peeled,
-seeded,
And chopped
1 c Olive oil
Emeril’s Essence; see * Note
* Note: See the “Emeril’s Essence Information” recipe which is included in
this collection.
Preheat the grill. Season the corn with 1 tablespoon olive oil, salt and
pepper. Place the corn on the grill and cook for 2 to 3 minutes on each
side. Remove the corn from the grill and scrape off the kernels. Set the
corn aside. Heat the remaining 1 tablespoon oil in a skillet over
medium-high heat. Add the onions. Season with salt and pepper. Saute for
about 2 minutes, or until slightly wilted. Add the peppers and 1 tablespoon
garlic and continue to saute for 1 minute. Season the seafood with Emeril’s
Essence. Add the seafood to the pan and saute for 2 minutes. Stir in 1/4
cup of the green onions. Remove and set aside to cool. Make a batter by
combining the beaten eggs, milk, and baking powder. Season with salt and
pepper. Add the flour, 1/4 cup at a time, beating and incorporating until
all is used and the batter is smooth. Add the seafood mixture to the batter
and fold to mix. Season with salt and pepper. Heat the shortening to 360
degrees. For the sauce: In a food processor, fitted with a metal blade,
combine the egg, mustard, lemon juice, remaining garlic, remaining green
onions, tomatoes, and corn. Puree until incorporated. Season the mixture
with salt and pepper. With the machine running, slowly add the olive oil
until the mixture is thick. Season with a dash of Worcestershire Sauce and
hot sauce. Set aside. Drop the batter, a heaping tablespoon at a time, into
the hot oil. When the beignets pop to the surface, roll them around with a
slotted spoon in the oil to brown them evenly. Remove and drain on paper
towels. Season the beignets with Essence. Serve the beignets with the
tartar sauce. This recipe yields 2 dozen.
Yields
24 servings