Email to Cat      

Fried Crawfish and Pickles

Source of Recipe

Louisiana Cookin'


Recipe Introduction

"In this recipe, crawfish tails and pickle slices are fried until golden and served with rémoulade."

Recipe Link: https://www.louisianacookin.com/fried-crawfish-pickles/

List of Ingredients

â—¦ 1 cup whole buttermilk
â—¦ 1 tablespoon hot sauce
â—¦ 1 pound crawfish tails, rinsed and patted dry
â—¦ 1 (16-ounce) jar spicy sweet pickle slices
â—¦ 3 ½ cups all-purpose flour
â—¦ 2 tablespoons Cajun seasoning, plus more to taste
â—¦ ½ teaspoon baking powder
â—¦ Peanut oil, for frying
â—¦ Lemon wedges and Creole Rémoulade, to serve
â—¦ Garnish: chopped fresh parsley, sliced green onion


Recipe

In a large bowl, combine buttermilk and hot sauce. Add crawfish and pickles. Cover and refrigerate for 1 hour. In another large bowl, combine flour, Cajun seasoning, and baking powder.

In a large Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350° F.

Drain crawfish and pickles. Working in batches, dredge crawfish and pickles in flour mixture, shake off excess, and place in hot oil. Fry until golden brown, 1 to 2 minutes. Season to taste with Cajun seasoning. Serve with lemon wedges and Creole Rémoulade. Garnish with parsley and green onion, if desired.


Makes about 8 servings



Creole Rémoulade:

â—¦ ½ cup mayonnaise
â—¦ ¼ cup Creole mustard
â—¦ 2 tablespoons chopped green onion
â—¦ 1½ teaspoons cane syrup
â—¦ 1 teaspoon grated fresh garlic (about 1 large clove)
â—¦ 1 teaspoon hot sauce
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon paprika

In a small bowl, combine all ingredients. Refrigerate in an airtight container until ready to serve or for up to 2 weeks.


Makes 1 cup