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
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
- 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.