Fried crawfish remoulade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Drained bottled horseradish |
| 1½ | tablespoon | Creole mustard or Dijon mustard |
| 3 | tablespoons | Distilled vinegar |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| Cayenne to taste | ||
| ⅓ | cup | Vegetable oil plus additional for frying |
| 2 | Scallions; chopped fine | |
| 1 | Celery rib; chopped fine | |
| 1 | pounds | 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 |
Directions
In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add ⅓ cup of oil in a stream, whisking until emulsified. Stir in scallions and celery. Remoulade 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 1½ 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 remoulade.
Serves 6 as a first course.
Gourmet May 1994
Posted to recipelu-digest Volume 01 Number 185 by jecraig@... on Oct 31, 9