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Fried Crawfish Remoulade
Ingredients
- 1 1/2 Tbsp. Liquid removed bottled horseradish
- 1 1/2 Tbsp. Creole mustard or possibly Dijon mustard
- 3 Tbsp. Distilled vinegar
- 1 tsp Paprika
- 1/2 tsp Salt Cayenne to taste
- 1/3 c. Vegetable oil plus additional for frying
- 2 x Scallions, minced fine
- 1 x Celery rib, minced fine
- 1 lb Shelled crawfish tails, thawed if frzn and liquid removed All-purpose flour seasoned with salt and pepper for dredging
- 4 c. Shredded romaine
- 2 c. Shredded radicchio
Directions
- In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add in 1/3 c. of oil in a stream, whisking till emulsified. Stir in scallions and celery. Remoulade may be made 1 day ahead and kept chilled, covered.
- In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour. In a kettle heat 1 1/2 inches of additional oil to 390#F. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or possibly till golden brown. Transfer crawfish with a slotted spoon to paper towels to drain.
- In a bowl toss together romaine and radicchio and divide among 6 plates.
- Arrange crawfish on lettuce and serve with remoulade.
- Serves 6 as a first course.
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