Crawfish Beignets With Spicy Remoulade Recipes
CRAWFISH BEIGNETS WITH SPICY REMOULADE
Steps:
- Mix together all the dry ingredients in a large bowl. Add the lemon zest, garlic, crawfish, parsley and hot sauce. Mix gently to combine. Add the water or stock slowly until a loose dough is formed. Set aside for 15 minutes.
- In a deep-fryer or heavy-bottomed pot, heat enough canola or peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt while still hot. Let temperature of oil return to 350 degrees F between batches.
- Whisk the mayonnaise, mustard, horseradish, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended. Stir in the parsley, capers and green onions and mix well. Refrigerate until ready to use.
- Transfer the beignets to a serving platter and serve with the remoulade sauce.
CRISPY FRIED RED FISH AND SPICY REMOULADE
Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
- For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
- Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
- Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
- Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.
CRAWFISH BEIGNETS WITH CAJUN DIPPING SAUCE
Get a taste of the deep South with these slightly spicy beignets. You won't be able to eat just one! -Donna Lanclos, Lafayette, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 2 dozen (3/4 cup sauce).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended., In an electric skillet or deep fryer, heat 1 in. oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels., In a small bowl, combine the mayonnaise, ketchup, horseradish if desired, and pepper sauce. Serve with beignets.
Nutrition Facts : Calories 101 calories, Fat 8g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 171mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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