Caribbean Sea Snail Donuts with Dipping Tartar Sauce

Ingredients:

• 450 g of cleaned and sliced ​​sea snails
• 2 limes
• Deep frying oil
• 1.5 cups premium wheat flour
• 1.5 tbsp baking powder
• 1/4 teaspoon salt
• 1/8 tsp cayenne pepper
• 3 category CO eggs, separated into whites and yolks
• 1/2 cup milk
• 1/2 cup chopped onion
• Creole spice mix for serving
• 1 serving cilantro tartar sauce (see recipe below)

Creole Aromatic Spice Blend (also known as Bayou Blast):

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. dried oregano
• 1 tbsp dried thyme

Tartar sauce for seafood:

• Hard-boiled yolk
• 1 tbsp Dijon mustard
• 1 tbsp. minced garlic
• 2 tablespoons fresh lime juice
• 1 tbsp chopped cilantro leaves
• 2 tablespoons chopped red onion
• 1 cup vegetable oil
• Salt
• Hot sauce

Preparation:

1. Place the snail pieces in a non-metal dish and drizzle with the juice of 1 lime. Let sit for 10 minutes, then drain and finely chop.
2. Combine flour, baking powder, salt, and cayenne pepper. Stir. In a separate bowl, combine egg yolks, milk, snails, and onion. Add the dry ingredients to the wet ingredients and stir. In a third bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the snail mixture.
3. Preheat deep fryer with oil to 165°C.
   
   Drop the dough by the tablespoonful into the hot oil and fry, stirring occasionally as the doughnuts float to the surface, until golden brown, about 4 minutes. Transfer to paper towel-lined plates and let absorb any excess oil before serving. Sprinkle lightly with seasonings and serve with cilantro tartar sauce.
4. Creole Aromatic Spice Blend: Mix all ingredients thoroughly. Yield: 2/3 cup.
   
   Tartar sauce with cilantro: Place the egg yolk, mustard, garlic, lime juice, cilantro, and red onion in a food processor and puree for 15 seconds. With the processor running, slowly pour the oil through the lid in a thin stream.
   
   Season with salt and hot sauce and pulse once or twice. Cover and refrigerate for at least an hour before serving. Best consumed within 24 hours. Yield: 1 1/3 cups.