Fried Crawfish Po-boy  Sandwiches  354 reads

Fried Crawfish Po-boy

1/2 cup Spicy Tartar Sauce, recipe follows
4 (6-inch) bánh mì bread loaves, split (see note)
1 large beefsteak tomato, sliced 1/8-inch thick
1 small red onion, sliced 1/8-inch thick
1 cup shredded romaine lettuce
Tempura Beer Battered Crawfish, recipe follows

Spread Spicy Tartar Sauce evenly on bread, top with tomato, onion, lettuce, and Tempura Beer Battered Crawfish. Serve immediately.

Notes
If bánh mì bread loaves are unavailable, substitute 6-inch sections of New Orleans-style French Bread.

Spicy Tartar Sauce
Serves 4

1/4 cup mayonnaise
2 tablespoons sour cream
2 tablespoons sweet pickle relish
1 tablespoon hot sauce
2 teaspoons chopped capers
1 teaspoon lemon juice
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley

In a small bowl, combine mayonnaise, sour cream, relish, hot sauce, capers, lemon juice, chives, and parsley. Cover, and refrigerate until serving.

Tempura Beer Battered Crawfish
Serves 4

Canola oil for frying
1 cup rice flour
2 teaspoons paprika
2 teaspoons cayenne pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
1 cup pale ale
1/2 pound crawfish tail meat

In a large Dutch oven, pour canola oil to a depth of 4 inches. Heat over medium-high heat until a candy or deep-fry thermometer registers 350°.
In a large bowl, combine rice flour, paprika, cayenne, salt, and garlic powder. Gently whisk in ale until combined. Submerge crawfish in batter, shaking off any excess. Add crawfish to oil in batches, and cook until golden, about 2 minutes. Remove from oil, and place on a rimmed baking sheet lined with a paper towel.


Rating 2.86/5
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