Crawfish Po'boys
From: Taste of the South
Servings: 4 to 8 servings
Prep: 10 mins
Total: 30 mins
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Ingredients
Vegetable oil for frying
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons Creole seasoning
1 teaspoon salt
1 teaspoon ground black pepper
1 cup buttermilk
2 teaspoons hot pepper sauce
1 16-ounce package crawfish tail meat, rinsed and drained
4 hoagie rolls, sliced in half horizontally
Shredded green leaf lettuce
1 recipe Remoulade Sauce (Recipe follows.)
Remoulade Sauce:
1 cup mayonnaise
3 tablespoons dill relish
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped chives
2 tablespoons chopped capers
2 teaspoons Creole mustard
1 1/2 teaspoons chopped shallots
1 teaspoon hot pepper sauce
Directions
1. Fill a Dutch oven or deep fryer with vegetable oil to a 2-inch depth. Heat oil to 350 degrees.
2. In a medium bowl, combine cornmeal, flour, Creole seasoning, salt, and pepper.
3. In a separate bowl, combine buttermilk and pepper sauce. Soak crawfish tails in milk mixture for 10 minutes. Dredge crawfish in flour mixture.
4. Fry crawfish, in batches, for approximately 3 minutes per batch, or until golden brown. Drain on paper towels.
5. Serve on hoagie rolls with shredded lettuce and Remoulade Sauce.
Remoulade Sauce:
In a small bowl, combine all ingredients, stirring well. Cover and chill.
In a small bowl, combine all ingredients, stirring well. Cover and chill.
More Great Recipe Ideas from Taste of the South
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