Crayfish Beignets With Tartar Sauce

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Cooking liv, Import	1	Servings

INGREDIENTS

1	c	All-purpose flour
1	t	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	t	Worcestershire sauce
1/2	lb	Cooked, shelled and chopped
		crayfish tails or shrimp
		may be substituted
3/4	c	Mayonnaise
2	T	Dijon mustard
2	T	Lemon juice, 2 to 4
2	T	Minced parsley
3	T	Minced cilantro
2	T	Minced pickled jalapeno
2	T	Minced red onion
		Salt
		Cayenne pepper or Tabasco
		to taste
		Lemon wedges
		Vegetable oil for frying

INSTRUCTIONS

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  <jfreeman@netusa1.net> on Feb 11, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1253 Calories From Fat: 560 Total Fat: 63.6g Cholesterol: 45.8mg Sodium: 3399.1mg Potassium: 673.5mg Carbohydrates: 157.8g Fiber: 7.3g Sugar: 18.1g Protein: 18.8g