Recipe - Crayfish Beignets With Tartar Sauce

1 cup Allpurpose flour
1 teaspoon Baking soda
1 cup Water
1 Clove garlic, minced
1/3 cup Minced red bell pepper
One half cup Finely chopped scallions
Tabasco, to taste
One fourth teaspoon Worcestershire sauce
One half pound Cooked, shelled and chopped
crayfish tails, or shrimp
may be substituted

SPICY TARTAR SAUCE
Three fourths cup Mayonnaise
2 tablespoon Dijon mustard
2 tablespoon Lemon juice, (2 to 4)
2 tablespoon Minced parsley
3 tablespoon Minced cilantro
2 tablespoon Minced pickled jalapeno
2 tablespoon 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 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 F. Drop
spoonfuls of batter into oil and fry the beignets, turning them once, until
golden. Transfer the beignets to a paper towellined 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.

Yield: makes about 1 cup

NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8817

Posted to MCRecipe Digest V1 #480 by Angele Freeman jfreeman@netusa1.net
on Feb 11, 1997.