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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
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Ingredients
- Crispy Crawfish
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1 quart
fry oil
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2 pounds
crawfish tail meat, cleaned
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2 cups
sake
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12 ounces
tempura batter mix (by weight)
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2 teaspoons
Creole seasoning
- Tangy Remoulade
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1/4 cup
freshly-squeezed lemon juice
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1/2 cup
ketchup
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1/2 cup
mayonaise
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1 tablespoon
horseradish
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1/2 teaspoon
hot sauce
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1/2 tablespoon
Dijon mustard
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1/2 tablespoon
minced garlic
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1/4 teaspoon
salt
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1 pinch
pepper
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1
scallion, finely chopped
Directions
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Heat oil in deep fryer to 365 degrees F.
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Soak crawfish tail meat in sake for at least 15 minutes.
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Mix tempura flour and Creole seasoning well in a large mixing bowl.
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To make remoulade, whisk all ingredients, except scallion, in a medium bowl. Keep refrigerated.
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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.
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Serve crispy crawfish with remoulade, garnished with sliced scallion.
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