FOR THE BEER BATTER 

• 1 cup (5 0z/155 g) all-purpose (plain) flour I
• 1 teaspoon garlic salt 
• 1/2 teaspoon ground arbol chile or cayenne pepper 
• 1 cup (8 fl oz/250 ml) beer, preferably dark

 FOR THE CREAMY SAUCE

• 1/3 cup (3 fl oz/80 ml) mayonnaise l/
• 1/3 cup (3 oz/90 g) ketchup l
• 1/3 cup (3 oz/90 g) plain yogurt

 FOR THE TACOS 

• 1/4 Ib (375 g) red snapper or sea bass fillet
• 1 teaspoon fresh lime juice 1
• 1/2 teaspoon garlic salt 
• 1/4 teaspoon ground arbol chile or cayenne pepper 
• canola oil for frying 
• 8 white corn tortillas, about 6 inches (15 cm) in diameter

 FOR SERVING 

• Your favorite fresh salsa 
• Finely shredded cabbage 
• 8 lime quarters 
• Bottled hot pepper sauce for serving

Crispy Fish Tacos

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FOR EMERIL'S CREOLE SEASONING:

• 2½ tablespoons paprika 
• 2 tablespoons salt
• 2 tablespoons garlic powder 
• 1 tablespoon freshly ground pepper 
• 1 tablespoon onion powder 
• 1 tablespoon ground cayenne pepper 
• 1 tablespoon dried oregano 
• 1 tablespoon dried thyme
  

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FOR THE TOMATO-CORN TARTAR SAUCE:

• 1 cup mayonnaise
• 2 plum tomatoes, peeled and finely chopped
• 1 ear of yellow or white corn, kernels removed and blanched in boiling water for 1 minute, then cooled in ice water for 1 minute
• 1 green onion, including tender green tops, finely chopped
• 1 teaspoon Emeril's Creole Seasoning
• salt to taste
• ¼ teaspoon freshly ground pepper
  

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FOR THE FISH BEIGNETS: 

• 2 eggs
• 6 oz drum, catfish, wahoo, scrod, bass or crawfish tails, cut into ½-in pieces 
• 4 teaspoons plus ⅛ teaspoon Emeril's Creole Seasoning
• ¼ cup finely chopped green bell pepper
• ¼ cup finely chopped green onions, including tender green tops
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1½ cups all-purpose (plain) flour 
• 1 teaspoon baking powder
• ½ cup milk
• vegetable oil for frying

Gulf Fish Beignets with Tomato-Corn Tartar Sauce

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• four 4 - 6 ounce pieces of white fish, firm white flesh, U.S. wild-caught
• ​1/2 cup finely ground pecans
• ​1 teaspoon Creole seasoning
• ​2 tablespoons butter, melted
• ​1 - 2 cloves garlic, pressed or finely minced
• salt and pepper to taste
• ​Lemon wedges as needed

Pecan-Crusted Fish

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Fish

• 4 5-ounce amberjack filets
• 2 tablespoons Tony Chachere's Herbs and Spices Seasoning
• kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Crawfish Vinaigrette

• 1 tablespoon butter
• 1/2 pound Louisiana crawfish tails
• 1/2 teaspoon Tony Chachere's More Spice seasoning
• 1 tablespoon Creole mustard
• 1/4 cup rice wine vinegar
• 1/2 cup olive oil
• 2 cups washed greens or lettuces of choice
• 4 small red radishes, thinly sliced

Pan Seared Amberjack with Local Greens and Warm Crawfish Vinaigrette

Video of Cooking Demonstration Available