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Bringing Home Beignets, Royal House-Style

At Royal House, we love to serve you your first bowl of Gumbo or Jambalaya, or see your face when you timidly bite into a delicious morsel of fried alligator and find that it’s “better than chicken.” While we love to serve our guests the traditional dishes they’ve heard so much about, sometimes we like to take your taste buds for a spin.

Royal House’s Chef Steve Young is well aware of how to whip up a plate of the best Shrimp Creole or Crawfish Etouffee, but his latest endeavor was to put a new twist on the famous New Orleans beignet. Beignet is a French term for a pastry made from a deep-fried light pastry dough. The recipe was brought here in the 18th century by French colonists. Though the world-famous Café du Monde sprinkles their beignets in powdered sugar, it is not uncommon in other parts of the world for a beignet to be served as a savory dish with meat, vegetables or fruits.

Now, we’re not trying to steal you away from checking off powdered beignets on your New Orleans bucket list, but Chef Steve combined the idea of savory and sweet to come up with his own signature dish, “Redfish Beignets.” These delicious bites of redfish are fried golden brown, then finished with a spicy sweet mix of Crystal beurre blanc sauce and Steen’s cane syrup. And, of course, we lightly dust with a pinch of powdered sugar.

And while Royal House would rather you come enjoy your Redfish Beignets here with us on the balcony or at the oyster bar, we love our visitors and want you to be able to enjoy our delicious dish at home. Below is a recipe to make delicious redfish beignets and impress all your friends with the history of the beignet. But don’t forget to mention you got this recipe from your ol’ friend, Chef Steve over at Royal House.
We know the best dish is the one you don’t have to clean the dishes for, so come join us soon for a taste of our Redfish Beignets! Till then, enjoy the recipe…

Ingredients
4 redfish fillets (chopped in bite-size pieces)
1/4 cup shredded lettuce
1 lemon
1 cup tempura batter
3/4 cup ice cold water
Vegetable oil

Sauce
1/4 cup Crystal hot sauce
2 Tbsp of melted butter

Garnish
2 Tbsp powdered sugar
2 Tbsp Steen’s Cane Syrup
2 Tbsp green onions chopped

Method
Combine melted butter and Crystal hot sauce in bowl. Stir gently and set aside.

Pour vegetable oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat oil to 375°F on medium heat. Stir batter mix and water in medium bowl until mixed. Batter will be lumpy. Dip redfish bites into batter till coated. Shake off excess. Carefully add several pieces at a time to hot oil. Fry 3 to 5 minutes or until golden brown, turning once. Drain on paper towels.

Put 1/4 cup shredded lettuce on each plate and spoon sauce over. Place redfish bites on top and lightly drizzle Steen’s Cane Syrup and powdered sugar to taste with a lemon wedge on the side. Sprinkle chopped green onions on top. Serves 4 but don’t feel like you have to share.

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