Gulf Fish Beignets with Tomato-Corn Tartar Sauce

Main Course

Recipe and photo courtesy of The South The Beautiful

Serves 4

Ingredients: 

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

FOR THE TOMATO-CORN TARTAR SAUCE:

  • 1 cup mayonnaise
  • 2 plum tomatoes, peeled and finely chopped
  • 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

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

Click image to enlarge

 

Method: 

To make the Creole Seasoning, in an 8-fl oz (250-ml) jar with a lid, combine paprika, salt, garlic powder, pepper, onion powder, cayenne, oregano and thyme. Secure the lid and set aside.

To make the tartar sauce, place the mayonnaise in a mixing bowl and fold in the tomatoes, corn, green onion, i teaspoon Creole Seasoning, salt and pepper. Set aside.

Preheat an oven to 200°F (93°C).

To make the fish beignets, place the eggs in a large mixing bowl and whisk until frothy. Add the fish, 3 teaspoons of the Creole Seasoning, bell pepper, green onion and garlic and stir to combine well. Fold in the salt, flour and baking powder.

Add the milk and stir until just incorporated.

In a large, heavy saucepan, pour the oil to a depth of 2in (5 cm) and heat to 375°F (190°C) on a deep-fry thermometer. Working in batches, drop large spoonfuls of the beignet batter into the hot oil and fry until golden brown and crispy on both sides, about 3 minutes. As the beignets cook, use a slotted spoon to keep them submerged in the oil. Drain on paper towels. Repeat with remaining batter, keeping the beignets warm in the oven until all are ready to serve. Then sprinkle with 1 teaspoon Creole Seasoning.

To serve, spoon ¾ cup of the tartar sauce onto each of 4 serving plates. Place 5 or 6 beignets on top of the sauce and garnish with a sprinkling of the remaining ⅛ teaspoon Creole Seasoning. Serve hot.

 

Louisiana Recipes Weekly



 

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