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Crawfish Beignets With Tomato And Corn Tartar Sauce
Ingredients
- 8 ounce Crawfish tails roughly minced (about 1 c. after chopping)
- 2 x Large eggs
- 4 tsp Emeril"s Essence see * Note
- 1/4 c. Small-diced red peppers
- 1/4 c. Small-diced red onion
- 1/4 c. Minced green onions
- 1 Tbsp. Chopped garlic
- 1 tsp Salt
- 2/3 c. Flour
- 1/2 c. Masa
- 1 tsp Baking pwdr
- 1/2 c. Lowfat milk Oil for frying
- 1 c. Prepared or possibly homemade mayonnaise
- 1/4 c. Peeled, seeded, minced tomato
- 1/4 c. Roasted corn kernels
- 2 Tbsp. Minced green onions
- 1 tsp Chopped garlic
- 2 Tbsp. Crystal Warm Sauce Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Brunoise red peppers
- 2 Tbsp. Brunoise yellow peppers
- 2 Tbsp. Minced green onions Emeril"s Essence
Directions
- Preheat the deep-fat fryer.
- For the beignets: In a mixing bowl, combine all the ingredients together, mix till thoroughly incorporated. Season with salt and pepper. Chill while preparing the tartar sauce.
- For the tartar sauce: In a mixing bowl, combine all the ingredients together, mix till thoroughly incorporated. Season with salt and pepper. Chill till cool, about 20 min.
- To fry the beignets: Spoon a heaping Tbsp. 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 brown color of the beignets. Fry the beignets till golden brown-brown, about 3 to 4 min. Remove from fryer and place on a paper-lined plate. Season with Emeril"s 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.
- This recipe yields 4 servings.
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