LADUE, MO (KTVI) – Are you looking for a Mardi Gras happy hour? Then head over to the Presentation Room Restaurant at L’Ecole Culinaire in Ladue.
Chef Lawrence Hutchinson showed Tim Ezell how to make crayfish fritters.
This week’s menu isnod to Mardi Gras with Catfish and Andouille 'Jambalaya', Fried Oyster 'Po` Boy' with Remoulade, Blackened Chicken Confit and Fried Okra, Atlantic Salmon with Cayenne Cucumber and Roasted Pepper Couli, Collard Greens and Ham Hock, Shrimp and Cheddar Grits with Butter Beer Sauce, Cajun Crab Cakes with Grilled Avocado and 'Trinity' Salad and Crawfish Fritters with Lemon Aioli. All plates are priced affordably at only $9 and under.
Specialty cocktails for the evening are strawberry thyme lemonade and Jack Daniel’s Sour.
The fun begins at 4:30 and goes until 7:00pm.
2 cups flour
2-3 Shallots, minced
3Tbsp. chopped Parsley
2 Tbsp. minced Chives
1 Minced Jalapeno or to taste
3 mince Garlic
2tsp. Picked Thyme
½ tsp. Baking Soda
5oz. Chopped Crayfish tail meat
1tsp. White Vinegar
1 Cup Milk
Combine the first nine ingredients and mix well. Add the next two ingredients and mix well. Let rest for 30 min.
Pour 2-3 cups of oil into a tall sided fry pan and heat to 350
Put table spoon sized fritter batter into hot oil and fry until golden on both sides. Drain on paper towels and keep warm.
You will need to do this in batches, don’t crowd the pan.