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Crawfish Beignets with
Spicy Tartar Sauce
 Gourmet Archives

1 cup all-purpose flour
1 teaspoon baking soda
1 cup water
1 clove garlic, minced
1/3 cup minced red bell pepper
1/2 cup finely chopped scallions
Tabasco, to taste
1/4 teaspoon Worcestershire sauce
1/2 pound cooked, shelled and chopped crawfish
tails, or shrimp may be substituted

Spicy Tartar Sauce:
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2-4 tablespoons lemon juice
2 tablespoons minced parsley
3 tablespoons minced cilantro
2 tablespoons minced pickled jalapeno
2 tablespoons minced red onion
Salt
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
one 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 degrees 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.

Featured Archive Recipes:
Beignets d'Huitres (Oyster Puffs)
Eggplant and Shrimp Beignets (Emeril)
Cajun Popcorn (Paul Prudhomme)
Crawfish Crazy (Marcelle Bienvenu)
 

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