Crayfish Beignets with Tartar Sauce

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 cup water
• 1 clove garlic, minced
• 1/3 cup minced red bell pepper
• 1/2 cup finely chopped scallions
• Tabasco, to taste
• 1/4 teaspoon Worcestershire sauce
• 1/2 pound cooked, shelled and chopped crayfish tails, or shrimp may be substituted
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 -4 tablespoons lemon juice
• 2 tablespoons minced parsley
• 3 tablespoons minced cilantro
• 2 tablespoons minced pickled jalapeno
• 2 tablespoons minced red onion
• Salt
• Cayenne pepper or Tabasco, to taste
• Lemon wedges
• Vegetable oil for frying

1. In a bowl combine flour and baking soda.
2. Whisk in 1 cup water.
3. Stir in garlic, bell pepper, scallions, Tabasco, Worcestershire sauce, salt and the shrimp, stirring until well combined.
4. Cover bowl and let batter stand for 1 hour.
5. In a bowl stir together the mayonnaise, mustard, lemon juice, parsley, cilantro, jalapeno, and red onion.
6. Season with salt, cayenne and/or Tabasco.
7. Chill for service.
8. In a deep heavy pan or deep fryer heat 3 inches of oil to 325 F. Drop spoonfuls of batter into oil and fry the beignets, turning them once, until golden.
9. Transfer the beignets to a paper towel-lined sheet pan to drain.
10. Season with salt.
11. Continue frying remaining batter in same manner.
12. Serve the beignets warm with the tartar sauce and lemon wedges.

flour, baking soda, water, clove garlic, red bell pepper, scallions, tabasco, worcestershire sauce, crayfish tails, mayonnaise, mustard, parsley, cilantro, jalapeno, red onion, salt, cayenne pepper, lemon wedges, vegetable oil

Taken from www.foodnetwork.com/recipes/crayfish-beignets-with-tartar-sauce.html (may not work)