Crawfish Beignets with Spicy Remoulade

INGREDIENTS

• 1/4 to 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup prepared horseradish, drained
• 1 to 1 1/2 cups water or shrimp/seafood stock
• 2 green onions, chopped (green and white part)
• 3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite)
• 1/4 cup chopped capers
• 1/4 cup fresh lemon juice
• 1 cup mayonnaise
• 3 tablespoons chopped Italian parsley leaves
• 1/4 cup Creole mustard
• 1 1/2 cups cooked and chopped crawfish tails
• 2 cloves garlic, finely chopped or minced
• 1 teaspoon cayenne pepper
• Dash cayenne pepper
• 2 tablespoons baking powder
• 1 tablespoon chopped Italian parsley leaves
• 1 lemon, zested
• Canola or peanut oil
• 2 cups all-purpose flour
• 1/2 teaspoon ground ginger
• 1 teaspoon salt, plus more for seasoning