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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 r�moulade."

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

List of Ingredients

◦ 1 cup whole buttermilk
◦ 1 tablespoon hot sauce
◦ 1 pound crawfish tails, rinsed and patted dry
◦ 1 (16-ounce) jar spicy sweet pickle slices
◦ 3 � cups all-purpose flour
◦ 2 tablespoons Cajun seasoning, plus more to taste
◦ � teaspoon baking powder
◦ Peanut oil, for frying
◦ Lemon wedges and Creole R�moulade, to serve
◦ 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 R�moulade. Garnish with parsley and green onion, if desired.


Makes about 8 servings



Creole R�moulade:

◦ � cup mayonnaise
◦ � cup Creole mustard
◦ 2 tablespoons chopped green onion
◦ 1� teaspoons cane syrup
◦ 1 teaspoon grated fresh garlic (about 1 large clove)
◦ 1 teaspoon hot sauce
◦ � teaspoon kosher salt
◦ � 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