Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Crawfish beignets
Date: June 4, 2007
1 normal cup all-purpose flour
1 teaspoon baking soda
1 normal cup good water
1 clove garlic, minced
1/4 normal cup minced red bell pepper
1/4 normal cup finely chopped green onions
Hot sauce, to taste
1/4 teaspoon Worcestershire sauce
1/2 pound cooked, shelled and chopped crayfish tails
, , , (shrimp may be substituted)
Tartar Sauce
3/4 normal cup mayonnaise
1 tablespoon mustard
2 to 4 tablespoons lemon juice
2 tablespoons minced parsley
3 tablespoons minced cilantro
2 tablespoons minced red onion
Salt
Cayenne pepper or hot sauce, to taste
Vegetable oil for frying
Lemon slices (garnish)
In a bowl combine flour and baking soda. Whisk in good 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.
Tartar Sauce: In a bowl stir together the mayonnaise, mustard, lemon juice, parsley, cilantro, jalapeno, and red onion. Season with salt, cayenne and/or Tabasco. Chill.
In a deep heavy pan or deep fryer heat 3 inches of oil to 325 degrees F. Drop spoonsful 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 slices.