Bananas Foster Bar-B-Que Shrimp Bread Pudding Broiled Red Snapper Vera Cruz     Sauce Cajun Style Baked Stuffed    Eggplant Catfish Courtbouillon Chicken Etouffee Coconut Candied Yams Coquilles St. Jacques Crab Bisque Crab Cake Crab Meat Au Gratin Crab Meat Far Horizons Crab Meat Marlee Crab Meat Remick Crab Meat Strudel Crab Merliton Crab Stuffed Eggplant Royal Crawfish Bisque Crawfish Cheese Pie Crawfish Chowder Crawfish Etouffee Crawfish Pie Crawfish with Spicy Lobster Sauce Creole Cabbage Rolls Creole Green Beans Dirty Rice Duck Sausage Grillades Grilled Redfish With Lemon-Basil Vinaigrette Magnolia Crab Tarts Maque Choux Oyster Chowder Oyster Versailles Oysters Rockefeller Pasta Ascuitta Peppery Stuffed Crab Pompano en Papilotte Pork Pot Roast Red Beans and Rice Red Snapper Fillets Roasted in Thick Pine Nut Basting Sauce Red Snapper Pernod Redfish Beignets Redfish Parmesan Remoulade Sauce Seafood Gumbo Shrimp and Crab with Tomato, Basil and Saffron Shrimp Clemenceau Shrimp Creole Shrimp Jambalaya Steak Rouille Stuffed Crawfish Bisque Heads Stuffed Flounder La Fourche Stuffed Merliton Sweet Potato and Andouille Soup Tarter Sauce Trout Meuniere Almandine Turtle Soup         REDFISH BEIGNETS Chef Gerard Maras Mr. B's Bistro 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.