Fried crawfish remoulade

Yield: 1 Servings

Measure 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

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

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