Gulf Fish Beignets With Grilled Corn And Tomato Tartar Sauce Recipe

More from this source
Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2581
FAT
474%
CHOL
259%
SOD
569%

Comments

Add a comment

Ingredients for 2 servings

2 1/2 tablespoons paprika

Dash of Worcestershire Sauce

1 tablespoon dried leaf oregano

Dash of Crystal Hot Sauce

1/2 cup chopped green onions

1 1/2 cups milk

2 tablespoons chopped garlic

3 eggs, beaten

1 tablespoon dried thyme

1 ear of fresh corn

1 egg

Solid vegetable shortening for deep-frying

1 tablespoon cayenne pepper

1 tablespoon Creole Mustard

2 tablespoons vegetable oil

Cayenne

1 tablespoon onion powder

3 1/4 cups flour

1/2 cup chopped onions

2 small roma tomatoes, peeled, seeded and chopped

Juice of one lemon

Salt

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

1/4 cup brunoise red peppers

2 teaspoons baking powder

1/4 cup brunoise yellow peppers

1 pound assorted gulf fish fillets, small dice

2 tablespoons salt

1 cup olive oil