Fried Crawfish Rémoulade Recipe

Fried Crawfish Rémoulade Recipe

  • 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
  1. 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.
  2. 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.
  3. In a bowl toss together romaine and radicchio and divide among 6 plates. Arrange crawfish on lettuce and serve with rémoulade.
Recipe of the Day|