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Fish/Seafood: Fried Crawfish Po' Boy

Source of Recipe

Emeril Lagasse


Recipe Introduction

For essence spice mix, see sauces/seasonings category

List of Ingredients

1 cup 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 hot sauce
1/2 pound crawfish tails
1/2 cup masa corn flour
1/2 cup cornmeal
2 tablespoons essence
oil for frying
2 large individual french bread loaves
1/2 cup chiffonade of lettuce
6 slices tomatoes


Recipe

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.