Name: 1908 Provisions Crawfish Beignets With Remoulade Sauce Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups crawfish tails; 1.5 cups all-purpose flour; 0.5 cups cornstarch; 1 tsp baking powder; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp cayenne pepper; 0.5 cups green onions, chopped; 0.75 cups buttermilk; 2 whole eggs; 4 cups vegetable oil (for frying); 1 cups mayonnaise; 2 tbs Dijon mustard; 1 tbs lemon juice; 1 tsp hot sauce; 1 tbs capers, chopped; 1 tsp paprika; 0.5 tsp garlic powder; 0.25 tsp salt; 0.25 tsp black pepper; 2 tbs parsley, chopped

Method

Crawfish Beignets

1
Prepare the batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Mix well until combined.
2
Combine wet ingredients
In another bowl, whisk together the buttermilk and eggs until smooth.
3
Mix ingredients
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped green onions and crawfish tails gently.
4
Heat the oil
In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to check the temperature.
5
Fry the beignets
Using a tablespoon, drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Remoulade Sauce

6
Mix the sauce
In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, hot sauce, chopped capers, paprika, garlic powder, salt, black pepper, and chopped parsley. Mix well until smooth.
7
Chill the sauce
Cover the remoulade sauce with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Crawfish Beignets With Remoulade Sauce Recipe

Ingredients