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Fried Crawfish Tails With Olive Salad

  • Yield: 4 servings


  • 2 pounds crawfish tails
  • 1/2 cup buttermilk
  • Essence
  • 1 cup masa flour
  • 1 cup flour
  • 1 cup black olives, pitted and quartered
  • 1 cup queen stuffed olives, quartered
  • 2 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 2 tablespoons small diced celery
  • 2 tablespoons chopped parsley
  • 1 1/2 teaspoons fine ground black pepper
  • 1/2 cup olive oil
  • 1 cup Lemon Butter Sauce
  • Garnish: 1/4 cup grated Parmigiano-Reggiano cheese and parsley leaves


  • In a mixing bowl, marinate the crawfish in the buttermilk. Season with Essence, allow to sit for 20 minutes. In a mixing bowl, combine the masa and flour together. Season with Essence. For olive salad, in a mixing bowl, combine the remaining ingredients together and set aside. Dredge the marinated crawfish in the flour mixture and sift to remove any excess. Fry until golden, about 2 to 3 minutes. Stir constantly to prevent from sticking together. Remove from the fryer and drain on paper towels. Season with Essence. To serve, spoon the sauce in the center of each plate. Mound the crawfish in the center of each plate. Spoon the olive salad over the crawfish. Garnish with cheese and parsley.