Louisiana Oyster Beignets With Celery Root Rémoulade
Makes 12 appetizer portions of 3 beignets per serving. Recipe is from the Louisiana Seafood Promotion and Marketing Board.
2 qts. celery root, fine julienne
1 tsp. kosher salt
2 cups mayonnaise
1 cup Creole mustard
4 tbls. lemon juice
2 tsps. Tabasco sauce
1/2 cup parsley
2 qts. canola oil, for frying
31/2 cups sifted flour, divided
1/2 cup cornstarch
4 tsps. baking soda
Salt and pepper, to taste
2 cups pilsner beer
1 cup ice
4 tsps. Creole seasoning
36 oysters, cleaned and shucked
1. Place celery root in a bowl and sprinkle with kosher salt. Let stand for 10 minutes, then use a cloth napkin to wring out as much liquid as possible.
2. Combine mayonnaise, mustard, lemon juice, Tabasco and parsley. Toss with celery root and mix to combine thoroughly. Reserve.
3. Fill an 8-quart stock pot with oil, heat to 375 degrees.
4. Combine 2 cups sifted flour, cornstarch, baking soda and salt in a large bowl. Add beer and ice and mix gently until combined but still lumpy. Do not overmix. Let batter rest 5 minutes.
5. Combine remaining 11/2 cups flour with Creole seasoning. Dredge oysters in flour and shake off excess. Working in batches, dip oysters into batter and drop into hot oil. Fry until golden brown. Drain on paper towels. Season with salt to taste. Keep hot in 200-degree oven until all oysters are cooked. Serve with rémoulade.