Crayfish Beignets with Tartar Sauce

Total Time:
2 hr 10 min
2 hr
10 min

makes about 1 cup

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup water
  • 1 clove garlic, minced
  • 1/3 cup minced red bell pepper
  • 1/2 cup finely chopped scallions
  • Tabasco, to taste
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 pound cooked, shelled and chopped crayfish tails, or shrimp may be substituted
  • Spicy Tartar Sauce:
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 -4 tablespoons lemon juice
  • 2 tablespoons minced parsley
  • 3 tablespoons minced cilantro
  • 2 tablespoons minced pickled jalapeno
  • 2 tablespoons 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 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.

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