Crayfish Beignets With Tartar Sauce

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1 cup	237ml	Water
1		Garlic clove - minced
1/3 cup	30g / 1.1oz	Minced red bell pepper
1/2 cup	73g / 2.6oz	Finely-chopped scallions
		Tabasco sauce - to taste
1/4 teaspoon	1.3ml	Worcestershire sauce
1/2 lb	227g / 8oz	Cooked, shelled crayfish tails - chopped
		(or shrimp may be substituted)
		Spicy Tartar Sauce
3/4 cup	177ml	Mayonnaise
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Lemon juice - (to 4 tbspns)
2 tablespoons	30ml	Minced parsley
3 tablespoons	45ml	Minced cilantro
2 tablespoons	30ml	Minced pickled jalapeno
2 tablespoons	30ml	Minced red onion
		Salt - to taste
		Cayenne pepper or Tabasco - to taste
		Lemon wedges
		Vegetable oil - for frying

Recipe Instructions

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 degrees. 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.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8817 broadcast 02-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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