FRIED CRAWFISH RéMOULADE
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
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.
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Serenity
[email protected]This recipe is a must-try for any seafood lover.
Florinita Ion
[email protected]I'm going to make this for my next party.
Israel Perez
[email protected]Can't wait to try this!
Mahle Mthembu
[email protected]This looks amazing!
Es SaMiuL FF
[email protected]Yum!
Rudin Nyangari
[email protected]This recipe was a disaster. The crawfish were overcooked and the remoulade sauce was too thick. I won't be making this again.
Smartty graphics
[email protected]The crawfish were a bit bland, but the remoulade sauce was delicious. I'll try this recipe again with some different seasonings.
NXT DARK
[email protected]This dish is a bit messy to eat, but it's worth it. The crawfish were juicy and flavorful, and the remoulade sauce added a nice tang. I'll definitely be making this again.
Shahin Dewan
[email protected]I'm from Louisiana, and I can tell you that this recipe is authentic. The fried crawfish were just like my grandmother used to make, and the remoulade sauce was perfect.
Agota
[email protected]This recipe is a keeper! The crawfish were crispy and flavorful, and the remoulade sauce was divine. I served it with a side of hush puppies and coleslaw, and it was a meal to remember.
Theodore Groepies
[email protected]The fried crawfish were a bit overcooked, but the remoulade sauce was spot-on. I'll try this recipe again, but I'll adjust the cooking time.
Rohail Bhutta
[email protected]This recipe was easy to follow and the results were delicious. The crawfish were perfectly crispy and the remoulade sauce was creamy and flavorful. I'll definitely be making this again!
Janet Marfo
[email protected]I'm not a huge fan of crawfish, but I have to admit, this recipe was pretty darn good. The crawfish were crispy and well-seasoned, and the remoulade sauce was the perfect complement.
Aashik Khan
[email protected]Fried crawfish with creamy remoulade sauce? Yes, please! This dish was a hit at my last party. Everyone loved the crispy crawfish and the tangy, flavorful sauce.