Ingredients

2 – 3 pounds redfish
Hot sauce
Marinate redfish in hot sauce for 1 hour or more.

Beignet Breading:
3 cups flour
1 cup cornstarch
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons salt
1/2 teaspoon garlic powder
Roll redfish in flour mixture and deep fry at 350 degrees until fish pieces float. Remove from deep fry and place on a paper towel.

Beignet Sauce:
1 cup mayonnaise
1/4 cup sour cream
Chopped parsley, to garnish
1 tablespoon Dijon mustard
Salt and pepper to taste
Mix together the above ingredients well.

To Assemble:

Place a leaf of bibb lettuce on a salad plate. Spoon beignet sauce onto lettuce. Place redfish beignets on plate. Garnish with a carrot curl and serve. Serves 4.