-
Makes
2 pounds crawfish; 1.5 cups remoulade
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
Ingredients
- 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
Directions
-
Heat oil in deep fryer to 365 degrees F.
-
Soak crawfish tail meat in sake for at least 15 minutes.
-
Mix tempura flour and Creole seasoning well in a large mixing bowl.
-
To make remoulade, whisk all ingredients, except scallion, in a medium bowl. Keep refrigerated.
-
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.
-
Serve crispy crawfish with remoulade, garnished with sliced scallion.
See what other Food52ers are saying.