Recipe - Crawfish Beignets With Tomato And Corn Tartar Sauce

BEIGNETS
8 ounce Crawfish tails; roughly
chopped, (about 1 cup)
2 Eggs
1 tablespoon Plus 1 teaspoon Essence
One fourth cup Small minced red peppers
One fourth cup Small minced red onion
One fourth cup Chopped green onions
1 tablespoon Minced garlic
1 teaspoon Salt
2/3 cup Flour
One half cup Masa
1 teaspoon Baking powder
One half cup Milk
Oil for frying

TARTAR SAUCE
1 cup Prepared or homemade
mayonnaise
One fourth cup Chopped tomato; seeded and
peeled
One fourth cup Roasted corn
2 tablespoon Chopped green onions
1 teaspoon Minced garlic
2 tablespoon Crystal Hot Sauce
Salt and pepper
2 tablespoon Brunoise red peppers *
2 tablespoon Brunoise yellow peppers *
2 tablespoon Chopped green onions *
Essence *

ESSENCE OF EMERIL SHOW#EE2288

Preheat the deepfat 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 34 minutes.

Remove from fryer and place on a paperlined 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

Posted to recipeludigest by molony molony@scsn.net on Feb 27, 1998