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Algiers Point Crawfish Fritters
from the kitchen of Sharmagne Leland-St. John
Vegetable oil, for frying
1 pound crawfish tail meat, cooked
2⁄3 cup diced celery root, cooked
2⁄3 cup diced parsnip, cooked
2⁄3 cup diced sweet potato, cooked
2 eggs, lightly beaten
1 1⁄2 cups all-purpose flour
1 cup club soda
2 tablespoons prepared seafood seasoning
Seafood Seasoning:
For best results grind in a mortar and pestle not
a spice grinder. Store unused seasoning in an
airtight container.
1 tablespoon onion powder
3⁄4 teaspoon black pepper
1⁄4 teaspoon white pepper
1 tablespoon smoked salt
1 tablespoon thyme
1⁄2 teaspoon ground annatto seed (for coloring)
2 teaspoons Hungarian paprika
1⁄4 teaspoon Dalmatian sage
1⁄4 teaspoon rosemary
1 teaspoon ground ancho chili pepper, powdered (or powdered pasilla chilis)
Fish Boil Spices to cook crawfish:
Blend brown and yellow mustard seeds, coriander,
dill seeds, allspice, Ceylon cloves, cracked
bay leaves and chiles. Use 1 tablespoon of blend
per quart of cold water; containing them in a
tea ball or muslin bag. To release the flavor
of this blend, toss the contained spices into
the pot. Bring to a boil and simmer for thirty
minutes.
Pour the crawfish into a cooking basket and lower the
basket into the pot of seasoned water. Bring to a boil
and cook the crawfish for 15 minutes. Turn the heat off
and allow the crawfish to simmer in the liquid for an
additional 15 minutes. Remove the crawfish and set aside.
Heat 1-inch oil in a deep iron skillet, to 350º F.
Line a plate with paper towels.
In a mixing bowl, fold together all the ingredients.
for the fritters, except the oil.
Drop spoonfuls of the mixture into the oil. Fry until
a golden to deep brown. Remove from the pan and drain
on the paper towels. Move to a serving platter and
serve with the remoulade sauce in a bowl in the center
of the platter.
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