Rinsing crawfish tails is an optional step some people take to produce a milder crawfish flavor.
Fried Green Tomatoes with Crawfish
Ingredients
- 1½ pounds green tomatoes
- 1 teaspoon kosher salt
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten
- ¼ cup whole buttermilk
- 2 cups yellow cornmeal
- 1 tablespoon Creole seasoning
- 1 pound cooked crawfish tails (about 2 cups)
- Rémoulade Sauce (recipe follows)
- Garnish: sliced green onion
Instructions
- Slice tomatoes into 10 (¼-inch-thick) slices.
- Line a rimmed baking sheet with a wire rack. Arrange tomatoes on wire rack in a single layer. Sprinkle with salt; let stand for 30 minutes. Pat dry with paper towels.
- In a large deep cast-iron skillet, pour oil to a depth of 1½ inches. Heat over medium-high heat until a deep-fry thermometer registers 350°.
- In a shallow dish, place flour. In another shallow dish, whisk together eggs and buttermilk. In a third shallow dish, whisk together cornmeal and Creole seasoning. Working in batches, dredge tomatoes in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Dredge in cornmeal mixture, pressing gently to adhere.
- Working in batches, fry tomatoes until golden brown and crispy, about 4 minutes. Drain on a wire rack. Top with crawfish and Rémoulade Sauce. Garnish with green onion, if desired.
Rémoulade Sauce
Makes about 1 cup
Ingredients
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon minced celery
- 1 tablespoon minced green onion
- 1 tablespoon fresh lemon juice
- 1½ teaspoons Worcestershire sauce
- ½ teaspoon sugar
- ½ teaspoon Creole seasoning
- ¼ teaspoon smoked paprika
Instructions
- In a small bowl, stir together all ingredients until smooth. Cover and refrigerate until ready to use.
