Fried crawfish tails with olive salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Crawfish tails |
| ½ | cup | Buttermilk |
| Essence | ||
| 1 | cup | Masa flour |
| 1 | cup | Flour |
| 1 | cup | Back olives; pitted and |
| ; quartered | ||
| 1 | cup | Queen stuffed olives; quartered |
| 2 | tablespoons | Minced shallots |
| 2 | teaspoons | Minced garlic |
| 2 | tablespoons | Small diced celery |
| 2 | tablespoons | Chopped parsley |
| 1½ | teaspoon | Fine ground black pepper |
| ½ | cup | Olive oil |
| 1 | cup | Lemon Butter Sauce |
| ¼ | cup | Grated Parmesan Reggiano cheese |
Directions
In a mixing bowl, marinate the crawfish in the buttermilk. Season with Essence, allow to sit for 20 minutes. In a mixing bowl, combine the masa and flour together. Season with Essence. For olive salad, in a mixing bowl, combine the remaining ingredients together and set aside. Dredge the marinated calamari in the flour mixture and sift to remove any excess. Fry until golden, about 2-3 minutes. Stir constantly to prevent from sticking together. Remove from the fryer and drain on paper towels. Season with Essence. To serve, spoon the sauce in the center of each plate. Mound the crawfish in the center of each plate. Spoon the olive salad over the crawfish. Garnish with cheese and parsley.
Yields: 4 servings
Recipes courtesy of Emeril Lagasse, 1999 Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC15 Converted by MM_Buster v2.0l.