| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | c | Water |
| 1 | Clove garlic, minced | |
| 1/3 | c | Minced red bell pepper |
| 1/2 | c | Finely chopped scallions |
| Tabasco, to taste | ||
| 1/4 | ts | Worcestershire sauce |
| 1/2 | lb | Cooked, shelled and chopped crayfish tails, or shrimp may be substituted |
| 3/4 | c | Mayonnaise |
| 2 | tb | Dijon mustard |
| 2 | tb | Lemon juice, (2 to 4) |
| 2 | tb | Minced parsley |
| 3 | tb | Minced cilantro |
| 2 | tb | Minced pickled jalapeno |
| 2 | tb | Minced red onion |
| Salt | ||
| Cayenne pepper or Tabasco, to taste | ||
| Lemon wedges | ||
| Vegetable oil for frying |
INSTRUCTIONS
SPICY TARTAR SAUCE 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 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. Yield: makes about 1 cup NOTES : Cooking Live Recipe by: Cooking Live Show #CL8817 Posted to MC-Recipe Digest V1 #480 by Angele Freeman <[email protected]> on Feb 11, 1997.
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