Crawfish Beignets from Tommy's Fish House

Crawfish Beignets


6 Eggs

1 lb Louisiana Crawfish Tails

3 cups flour

1 cup diced green onions

1 cup diced green bell pepper

1cup milk

2 tblsp Tommy's Cajun Seasoning by CooknKajun

2 tblsp Granulated Garlic

1 tblsp Granulated Onion

1 tsp Cayenne Pepper

1 tsp baking powder

1 tsp White pepper

Salt to taste


Heat Oil in Fryer to 350

Wisk eggs in Large bowl

Add Crawfish and all remaining ingredients and mix together to form a "pancake batter "consistency.

Drop large spoonfuls of batter into oil.  Beignets will begin to turn a golden brown and float to the top.

After the beignets float to the top, flip them over and cook 2-3 minutes more.

Remove from oil and sprinkle with Cajun seasoning before they cool.

Serve with Crab & Pepperjack Dip (Available at Tommy's Fish Market)