Gulf fish beignets with grilled corn and tomato tartar sauce

24 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 Fresh ear of corn
½ cup Chopped onions
Salt; to taste
Cayenne pepper; to taste
¼ cup Brunoise red peppers
¼ cup Brunoise yellow peppers
2 tablespoons Chopped garlic
½ cup Chopped green onions
1 pounds Assorted Gulf fish fillets; diced small
3 Eggs; beaten
1½ cup Milk
2 teaspoons Baking powder
3¼ cup Flour
1 dash Worcestershire Sauce
1 dash Crystal Hot Sauce
Solid vegetable shortening; for deep-frying
1 Egg
1 tablespoon Creole mustard
Juice of one lemon
2 smalls Roma tomatoes; peeled, seeded,
And chopped
1 cup Olive oil
Emeril's Essence; see * Note

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the grill. Season the corn with 1 tablespoon olive oil, salt and pepper. Place the corn on the grill and cook for 2 to 3 minutes on each side. Remove the corn from the grill and scrape off the kernels. Set the corn aside. Heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add the onions. Season with salt and pepper. Saute for about 2 minutes, or until slightly wilted. Add the peppers and 1 tablespoon garlic and continue to saute for 1 minute. Season the seafood with Emeril's Essence. Add the seafood to the pan and saute for 2 minutes. Stir in ¼ cup of the green onions. Remove and set aside to cool. Make a batter by combining the beaten eggs, milk, and baking powder. Season with salt and pepper. Add the flour, ¼ cup at a time, beating and incorporating until all is used and the batter is smooth. Add the seafood mixture to the batter and fold to mix. Season with salt and pepper. Heat the shortening to 360 degrees. For the sauce: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, remaining garlic, remaining green onions, tomatoes, and corn. Puree until incorporated. Season the mixture with salt and pepper. With the machine running, slowly add the olive oil until the mixture is thick. Season with a dash of Worcestershire Sauce and hot sauce. Set aside. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season the beignets with Essence. Serve the beignets with the tartar sauce. This recipe yields 2 dozen.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B14 broadcast 02-02-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

03-16-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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