Recipe
Fried Crawfish Po'boy With Remoulade Sauce
Ingredients
- Remoulade:
- 1 cup prepared or homemade mayonnaise
- 1 tablespoon minced celery
- 1 tablespoon minced shallots
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped green onions
- 3 tablespoons ketchup
- 3 tablespoons creole mustard
- 1 teaspoon crystal hot sauce
- Salt and pepper
- 1/2 pound crawfish tails
- 1/2 cup masa
- 1/2 cup cornmeal
- 2 tablespoons Essence
- Oil for frying
- Salt and pepper
- 2 large individual french bread loaves
- 1/2 cup chiffonade of lettuce
- 6 slices of tomatoes
- Zaps potato chips or your favorite potato chips
Directions
- Preheat the fryer. For the remoulade: In a mixing bowl, combine all the ingredients and mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes, so the flavors will marry. For the crawfish: Season the crawfish with 1 tablespoon of Essence. In a mixing bowl, mix the masa and cornmeal together. Season with the remaining tablespoon of Essence. Toss the crawfish in the masa/cornmeal mixture, covering the crawfish completely. Shake off excess coating and place directly into the fryer. Fry the crawfish until golden brown, about 3-4 minutes, stirring constantly. Remove from the fryer and drain on a paper-lined plate. Season with Essence. To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Place 1/2 of the fried crawfish on the remoulade. Top with the chiffonade of lettuce and sliced tomatoes. Serve with Zap Potato Chips, Abita Beer, and a bottle of Tabasco.
Recipe Details
- Source: EE2299
- Dish Type: Sandwiches
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