Crayfish Beignets With Tartar Sauce Recipe
Servings: 1
Ingredients
- 1 c. All-purpose flour
- 1 tsp Baking soda
- 1 c. Water
- 1 x Garlic clove chopped
- 1/3 c. Chopped red bell pepper
- 1/2 c. Finely-minced scallions Tabasco sauce to taste
- 1/4 tsp Worcestershire sauce
- 1/2 lb Cooked, shelled crayfish tails minced (or possibly shrimp may be substituted)
- 3/4 c. Mayonnaise
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Lemon juice - (to 4 tbspns)
- 2 Tbsp. Chopped parsley
- 3 Tbsp. Chopped cilantro
- 2 Tbsp. Chopped pickled jalapeno
- 2 Tbsp. Chopped red onion Salt to taste Cayenne pepper or possibly Tabasco to taste Lemon wedges Vegetable oil for frying
Directions
- In a bowl combine flour and baking soda. Whisk in 1 c. water. Stir in garlic, bell pepper, scallions, Tabasco, Worcestershire sauce, salt and the shrimp, stirring till 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 possibly Tabasco. Refrigeratefor service.
- In a deep heavy pan or possibly deep fryer heat 3 inches of oil to 325 degrees. Drop spoonfuls of batter into oil and fry the beignets, turning them once, till golden brown. 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 hot with the tartar sauce and lemon wedges.
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