Gulf Fish Beignets with Grilled Corn and Tomato Tartar Sauce

  • Total: 1 hr 20 min
  • Prep: 40 min
  • Cook: 40 min
  • Yield: 2 dozen
Share This Recipe

Ingredients

Essence (Emeril's Creole Seasoning):

Directions

  1. 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 < 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, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Add the fish mixture to the batter and fold to mix. Season with salt and pepper. Heat the shortening to 360 degrees F. 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.

Essence (Emeril's Creole Seasoning):

Yield: about 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.