Crawfish Po’ Boys
 
Makes 4 to 8
Ingredients
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons Creole seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup buttermilk
  • 2 teaspoons hot pepper sauce
  • 1 (16-ounce) package crawfish tail meat, rinsed and drained
  • Vegetable oil, for frying
  • 4 French bread rolls, halved lengthwise
  • Shredded green leaf lettuce, to serve
  • Rémoulade Sauce (recipe follows)
Instructions
  1. In a medium bowl, mix together cornmeal, flour, Creole seasoning, salt, and pepper.
  2. In a separate bowl, stir together buttermilk and hot pepper sauce. Soak crawfish tails in buttermilk mixture for 10 minutes. Dredge crawfish in flour mixture.
  3. Pour vegetable oil into a Dutch oven or deep fryer to a 2-inch depth. Heat oil to 350°.
  4. Fry crawfish, in batches, until golden brown, about 3 minutes per batch. Let drain on paper towels. Serve on rolls with shredded lettuce and Rémoulade Sauce.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/crawfish-po-boys/