Albacore and Shrimp Beignets


  • 3 cups albacore tuna, hand chopped
  • 1 1/2 cups shrimp meat, hand chopped
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon rushed fennel seeds
  • 1 1/3 cups milk
  • 2 eggs
  • 2 2/3 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper


  1. Mix the tuna, shrimp, mint, and crushed fennel seeds.
  2. Sift the dry ingredients in a separate bowl.
  3. Combine the milk and eggs in mixing bowl, and stir in the tuna and shrimp.
  4. Add the dry ingredients, and mix until combined.
  5. Drop by tablespoonfuls into 370 degree F hot oil. Cook until browned and done on the inside, about 5 to 6 minutes.


Adapted from the Oregon Albacore Commission.

John’s motto is ‘release it unharmed or do it justice on the plate.’ Executive Chef, photographer, and surfer, John photographs ocean marine life when he’s out fishing, and creates masterpieces in the kitchen with what he keeps on deck. His photo works have been used in OEHHA Fish Advisories, National Geographic presentations, and nonprofit marine life groups. When he’s not fishing, he’s making great BBQ. Visit him at, and send him a message using the contact form using the link above.