Best 2 Fried Crawfish Rémoulade Recipes

Prepare to embark on a culinary journey to savor the exquisite flavors of fried crawfish rémoulade, a dish that tantalizes taste buds and embodies the essence of Louisiana cooking. This delectable dish showcases succulent crawfish, enveloped in a crispy golden-brown coating, and generously adorned with a luscious rémoulade sauce, a symphony of tangy, creamy, and herbaceous notes. Whether you're a seasoned chef or an aspiring home cook, this article will unveil the secrets to crafting the perfect fried crawfish rémoulade, transforming your kitchen into a haven of culinary delights.

Here are our top 2 tried and tested recipes!

FRIED GREEN TOMATOES WITH CRAWFISH OR SHRIMP REMOULADE

Fried Green Tomatoes With Crawfish or Shrimp Remoulade image

I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.

Provided by PaulaG

Categories Crawfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 green tomatoes, sliced 1/4 inch thick slices
cajun seasoning, to taste
1/4 cup all-purpose flour
2 eggs, beaten
2 cups cornmeal, for breading (coarse or stone ground works best)
1/2-1 cup vegetable oil
1/2 lb crawfish tails or 1/2 lb shrimp, cooked
1 cup prepared remoulade sauce, Remoulade Sauce

Steps:

Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
Dip the slices in the beaten eggs and then coat with cornmeal.
Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.

Nutrition Facts : Calories 595, Fat 32.7, SaturatedFat 4.8, Cholesterol 153.6, Sodium 108.1, Carbohydrate 59.3, Fiber 6, Sugar 5.4, Protein 18.8

FRIED CRAWFISH RéMOULADE

Fried Crawfish Rémoulade image

Categories Mustard Shellfish Appetizer Fry Horseradish Chill Lettuce Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6 as a first course

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons drained bottled horseradish
1 1/2 tablespoons Creole mustard or Dijon mustard
3 tablespoons distilled vinegar
1 teaspoon paprika
1/2 teaspoon salt
cayenne to taste
1/3 cup vegetable oil plus additional for frying
2 scallions, chopped fine
1 celery rib, chopped fine
1 pound shelled crawfish tails, thawed if frozen and drained
all-purpose flour seasoned with salt and pepper for dredging
4 cups shredded romaine
2 cups shredded radicchio

Steps:

In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add 1/3 cup of oil in a stream, whisking until emulsified. Stir in scallions and celery. Rémoulade may be made 1 day ahead and kept chilled, covered.
In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour. In a kettle heat 1 1/2 inches of additional oil to 390°F. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or until golden. Transfer crawfish with a slotted spoon to paper towels to drain.
In a bowl toss together romaine and radicchio and divide among 6 plates. Arrange crawfish on lettuce and serve with rémoulade.

### Tips: - **Fresher is Better**: Use the freshest fish you can find for the best flavor and texture. If you're not near a fish market, look for fish that's been sustainably farmed or caught. - **Right Fish for Frying**: Choose a firm-fleshed fish that will hold up well to frying, such as tilapia, catfish, or cod. Avoid delicate fish like sole or flounder, which are better suited for other cooking methods. - **Crispy Coating**: To achieve a crispy coating, ensure your fish is dry before frying. Pat it thoroughly with paper towels to remove any excess moisture. Use a light batter or breading, and fry the fish in hot oil until golden brown. - **Seasoning**: Don't forget to season your fish! Simple ingredients like salt, pepper, and lemon juice can go a long way in enhancing the flavor. You can also experiment with different herbs and spices for a more complex taste. - **Perfect Temperature**: The ideal oil temperature for frying fish is between 350°F and 375°F. Using a thermometer to monitor the temperature ensures the fish cooks evenly without burning or becoming too oily. - **Don't Crowd the Pan**: Avoid overcrowding the pan when frying fish. This can cause the oil temperature to drop, resulting in soggy fish. Fry the fish in batches if necessary, allowing enough space for each piece to cook properly. ### Conclusion: With proper preparation and attention to detail, you can create delicious fried fish that's crispy on the outside and tender on the inside. Experiment with different types of fish, seasonings, and accompaniments to find your perfect combination. Whether you prefer a classic tartar sauce or a spicy remoulade, fried fish is a versatile dish that can be enjoyed in many ways. So, gather your ingredients, heat up your oil, and let the sizzling sounds of fried fish fill your kitchen!