Crawfish Po'boys
Prep Time:
10 mins
Total Time:
30 mins
Servings:
4 to 8 servings
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
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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
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2 tablespoons fresh chopped parsley
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2 tablespoons fresh chopped chives
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2 tablespoons chopped capers
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2 teaspoons Creole mustard
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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.
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