Photography by Jim Bathie | Recipe Development by Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bowen
Crispy Fried Onions and Crawfish Tails
Makes about 6 servings
Ingredients
- Vegetable oil, for frying
- 2 large eggs
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon Creole seasoning
- 1 (16-ounce) package cooked crawfish tails, drained and patted dry
- 2 medium yellow onions, cut into thin wedges and patted dry
- Green Dipping Sauce (recipe follows)
- Lemon wedges, to serve
- Garnish: fresh parsley
Instructions
- In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- Line a baking sheet with paper towels.
- In a shallow bowl, whisk eggs until frothy. In another shallow bowl, stir together flour, cornstarch, salt, and Creole seasoning. Dip crawfish in eggs, letting excess drip off. Dredge in flour mixture, gently shaking off excess.
- Working in batches, carefully drop battered crawfish into hot oil; fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove from oil using a slotted spoon, and let drain on prepared pan. Repeat procedure with onions. Serve with Green Dipping Sauce and lemon. Garnish with parsley, if desired.
Green Dipping Sauce
Makes about 1¾ cups
Instructions
- In the container of a blender, combine 1 bunch green onions, 2 jalapeños (halved and seeded), 1 cup mayonnaise, ¼ cup chopped fresh parsley, ¼ cup olive oil, 3 cloves garlic, 1 tablespoon fresh lemon juice, and 1 teaspoon kosher salt. Process until smooth. Cover and refrigerate up to 3 days.
