Crawfish Beignets

Ingredients

 * 2 quarts vegetable oil, for deep-frying
 * 2 eggs
 * 6 ounces crawfish tail meat
 * 1 tablespoon Creole seasoning (plus extra for sprinkling)
 * 1 teaspoon Creole seasoning
 * ¼ cup green bell peppers, finely-chopped
 * ¼ cup green onions, finely-chopped
 * 1 tablespoon garlic, minced
 * 1 teaspoon salt
 * 1½ cups flour, sifted (plus extra for rolling)
 * 1 teaspoon baking powder
 * ½ cup milk
 * Creole Tartar Sauce

Directions

 * 1) In a deep-fryer heat oil over medium-high heat to 365°F.
 * 2) In a large bowl whisk eggs until frothy.
 * 3) Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
 * 4) Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet.
 * 5) Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown.
 * 6) Do this in 2 batches.
 * 7) Using a slotted spoon remove beignets and drain thoroughly on paper towels.
 * 8) Sprinkle remaining 1 teaspoon seasoning over beignets.
 * 9) To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
 * 10) Sprinkle rims of plates with extra seasoning.