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Crawfish: Crawfish Beignets w/ Tartar Sauce

Source of Recipe

Emeril Lagasse


List of Ingredients

BEIGNETS:
8 ounces crawfish tails, rough chop (1 cup)
2 eggs
1 tablespoon + 1 tsp Essence seasoning
1/4 cup small diced red peppers
1/4 cup small diced red onion
1/4 cup chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
2/3 cup flour
1/2 cup masa corn flour
1 teaspoon baking powder
1/2 cup milk
oil for frying

TARTAR SAUCE:
1 cup mayonnaise
1/4 cup chopped tomato (seed and peel)
1/4 cup roasted corn
2 tablespoons chopped green onions
1 teaspoon minced garlic
2 tablespoons hot sauce
salt and pepper


Recipe

Preheat the deep-fat fryer. For the beignets: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate while preparing the tartar sauce. For the tartar sauce: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate until cold, about 20 minutes.

To fry the beignets: Spoon a heaping tablespoon of the batter directly into the fryer, about six beignets can be fried at the same time. This amount will depend on the size of the fryer. Stir the beignets constantly to prevent them from sticking together and to the basket. If your fryer has two baskets, then one can be placed on top of the other. This will aid in the overall golden color of the beignets.

Fry the beignets until golden brown, about 3-4 minutes. Remove from fryer and place on a paper-lined plate. Season with Essence. To assemble, spread the plate with some of the tartar sauce. Place the beignets in a pile in the center of the plate. Garnish the rim with brunoise of red peppers, yellow peppers, green onions, and Essence. Yield: 4 servings.