Crawfish Beignets

Method

Combine the flour, cornflour, baking powder, salt, cayenne and black pepper in a large bowl. In another bowl, whisk the eggs with the milk, Creole mustard and Worcestershire sauce until well combined. Fold the wet ingredients into the dry mixture until just combined, then fold in the crawfish, diced onion, spring onions, bell pepper and celery, being careful not to overmix. Heat the oil to 180°C in a heavy-bottomed pan or deep fryer. Using two spoons, carefully drop rounded spoonfuls of batter into the hot oil in batches, frying for 2-3 minutes per side until golden brown and crispy. Drain on kitchen paper and serve immediately with remoulade sauce or traditional chicory coffee.