Creole-Seasoned Crispy Crawfish with Tangy Remoulade

By • December 8, 2011 • 0 Comments



Author Notes: A hybrid between Japanese and Creole cuisines, you have to see for yourself to believe how flavorful these little bites are. DinnerDiva PGH

Makes 2 pounds crawfish; 1.5 cups remoulade

Crispy Crawfish

  • 1 quart fry oil
  • 2 pounds crawfish tail meat, cleaned
  • 2 cups sake
  • 12 ounces tempura batter mix (by weight)
  • 2 teaspoons Creole seasoning

Tangy Remoulade

  • 1/4 cup freshly-squeezed lemon juice
  • 1/2 cup ketchup
  • 1/2 cup mayonaise
  • 1 tablespoon horseradish
  • 1/2 teaspoon hot sauce
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 1 scallion, finely chopped
  1. Heat oil in deep fryer to 365 degrees F.
  2. Soak crawfish tail meat in sake for at least 15 minutes.
  3. Mix tempura flour and Creole seasoning well in a large mixing bowl.
  4. To make remoulade, whisk all ingredients, except scallion, in a medium bowl. Keep refrigerated.
  5. When oil is ready for frying, drain crawfish. Working in small batches, pick up a few tail meat pieces at a time and coat well with tempura mix. Fry them for 1-2 minutes, depending on size until they float to the surface and internal temperature reads 165 degrees F. Place on paper towel.
  6. Serve crispy crawfish with remoulade, garnished with sliced scallion.

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