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Gulf Fish Beignets with Grilled Corn and Tomato Tartar Sauce (Emeril Lagasse) Recipe

Gulf Fish Beignets with Grilled Corn and Tomato Tartar Sauce (Emeril Lagasse) Recipe

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Gulf Fish Beignets with Grilled Corn and Tomato Tartar Sauce (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp vegetable oil
1 ear of fresh corn
1/2 cup chopped onions
salt
cayenne
1/4 cup brunoise red peppers
1/4 cup brunoise yellow peppers
2 tbsp chopped garlic
1/2 cup chopped green onions
1 lb assorted gulf fish fillets, small dice
3 eggs, beaten
1 1/2 cups milk
2 tsp baking powder
3 1/4 cups flour
dash of worcestershire sauce
dash of crystal hot sauce
solid vegetable shortening for deep-frying
1 egg
1 tbsp creole mustard
juice of 1 lemon
2 small roma tomatoes, peeled, seeded and chopped
1 cup olive oil
essence , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

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 scrap 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 fish with Essence. Add the fish to the pan and saute for 2 minutes. Stir in 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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3578.29 Kcal (14982 kJ)
Calories from fat	1709.11 Kcal
		% Daily Value*
Total Fat	189.9g	292%
Cholesterol	331.04mg	110%
Sodium	12769.29mg	532%
Potassium	3068.75mg	65%
Total Carbs	406.16g	135%
Sugars	27.99g	112%
Dietary Fiber	46.41g	186%
Protein	73.41g	147%
Vitamin C	66.2mg	110%
Vitamin A	2.1mg	70%
Iron	29.5mg	164%
Calcium	1474.5mg	147%

Amount Per 100 g
Calories	281.31 Kcal (1178 kJ)
Calories from fat	134.36 Kcal
		% Daily Value*
Total Fat	14.93g	292%
Cholesterol	26.02mg	110%
Sodium	1003.88mg	532%
Potassium	241.26mg	65%
Total Carbs	31.93g	135%
Sugars	2.2g	112%
Dietary Fiber	3.65g	186%
Protein	5.77g	147%
Vitamin C	5.2mg	110%
Vitamin A	0.2mg	70%
Iron	2.3mg	164%
Calcium	115.9mg	147%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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