Crawfish Po' Boys
Substitute shrimp if crawfish are hard to find.
HANDS-ON TIME: 10 min
TOTAL TIME: 10 min
12 oz. Crawfish Tails
2 t Cajun Crack
1/2 C cornstarch
1/2 C flour
2 large eggs beaten with 2T cold water
3/4 C cornmeal
1 1/2 T Cajun Crack
Enough oil to deep fry.
4 of your favorite rolls.
2C shredded lettuce
8-12 Tomato slices
(2 zip-locked bags for breading)
PREP: Spread out crawfish tails and sprinkle evenly with 2 t Cajun Crack.
BAG 1: Mix 1/2 C cornstarch and 1/2 C flour.
BOWL: mix eggs and water.
BAG 2: Mix cornmeal and 1 1/2 T Cajun Crack.
FRY: Begin heating oil in pan to 350 degrees, as you bread the crawfish. Add crawfish a small batch at a time to BAG1 and seal. Leave air in the bag and shake gently. Carefully remove the tails and then add to BOWL. Remove again to BAG2. Frying these only takes about 3 minutes. Drain.
ASSEMBLE: Slather the top and bottom bun with remoulade, stack fried crawfish on the bottom bun, layer tomatoes on the top of the bun. Fill with lettuce and drizzle with more remoulade if desired.