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  • Fried Crawfish Tails With Olive Salad

    0 votes
    Fried Crawfish Tails With Olive Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb Crawfish tails
    • 1/2 c. Buttermilk see * Note
    • 1 c. Masa flour
    • 1 c. Flour
    • 1 c. Black olives pitted, quartered
    • 1 c. Green stuffed olives quartered
    • 2 Tbsp. Chopped shallots
    • 2 tsp Chopped garlic
    • 2 Tbsp. Small-diced celery
    • 2 Tbsp. Minced parsley
    • 1 1/2 tsp Fine-grnd black pepper
    • 1/2 c. Extra virgin olive oil
    • 1 c. Lemon Butter Sauce
    • 1/4 c. Grated Parmesan Reggiano cheese

    Directions

    1. In a mixing bowl, marinate the crawfish in the buttermilk. Season with Essence, allow to sit for 20 min. In a mixing bowl, combine the masa and flour together. Season with Essence.
    2. For olive salad, in a mixing bowl, combine the remaining ingredients together and set aside.
    3. Dredge the marinated crawfish in the flour mix and sift to remove any excess. Fry till golden brown, about 2 to 3 min. Stir constantly to prevent from sticking together. Remove from the fryer and drain on paper towels. Season with Essence.
    4. To serve, spoon the Lemon Butter Sauce in the center of each plate. Mound the crawfish in the center of each plate. Spoon the olive salad over the crawfish. Garnish with cheese and parsley.
    5. This recipe yields 4 servings.

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