Frying crawfish tails until they're golden brown is a Cajun treat placed on a po'boy bun. A fried crawfish poboy is a delicious mixture of flavors and textures you'll only find in New Orleans.
It's a favorite food offered by the food vans around New Orleans during Mardi Gras and festival season, like Jazz fest.
Dress up this Cajun recipe any way you like. Dripping with remoulade sauce and all kinds of fixings. There's no wonder it ranks high on South Louisiana's most liked foods.
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What makes this recipe so yummy
- It's quick and easy to make.
- You can use up those leftover crawfish tails from your crawfish boil. If not, you can easily find crawfish tails in the frozen section of your grocery store.
Groceries you'll need: Ingredients
- Crawfish Tails
- All Purpose Flour
- Stone Ground White Cornmeal
- Creole Seasoning
- French Bread
- Lettuce
- Tomato
- Mayonnaise
- Hot Sauce
- Peanut Oil for frying
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the flour, cornmeal and Creole Seasoning to a resealable plastic bag and shake up to mix.
- Step 2: Add half the crawfish tails and shake up to evenly coat with the flour mixture.
- Step 3: Drop into hot oil and fry for just 1 minute. Remove to a paper towels lined plate.
- Step 4: Repeat with the remaining crawfish tails. Add to the French Bread and dress how you like. (Mix the mayonnaise with hot sauce and coat the bread first).
Hint: Use your favorite toppings. Typical would be lettuce, tomato, remoulade sauce, pickles.
Recipe variations and substitute ideas
- Paprika - add a dash of paprika to the mayonnaise.
- Shrimp - use fried shrimp instead.
- Bun - use a bun instead of the po-boy bread.
- Remoulade Sauce - make this instead for your sandwich.
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Necessary gear: Equipment
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I like to use an electric fryer for frying anything, as it keeps the temperature really well and is dependable.
Feel free to use a heavy cast iron skillet, or frying pan though.
You'll also need a frying spatula to remove the crawfish after frying.
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How to store leftovers
If there's a chance the crawfish poboy won't be eaten for a while I would wait to put it onto the sandwich until the person is ready to eat. That way you keep the fried crawfish nice and crispy.
Any leftovers, store in an airtight container in the refrigerator for up to 3 days.
Mel's kitchen notes
If you are using frozen store-bought crawfish try soaking them in a little buttermilk infused with crab boil seasoning to get that same 'crawfish boil' taste.
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Fried Crawfish Poboy
Equipment
Ingredients
- 1 Pound Crawfish Tails peeled
- 1 Cup All Purpose Flour
- 1 Cup Stone Ground Cornmeal
- 2 Tablespoons Creole Seasoning
- ½ Cup Mayonnaise
- 1 Tablespoon Hot Sauce
- 2 Each French Bread 2 x 8" pieces (ish)
- Lettuce and Mayonnaise for dressing
- Peanut Oil
Instructions
- Add the peanut oil to a large frying pan (needs to be at least 4" deep). Turn on the heat, to bring to 350°F.Peanut Oil
- In a large ziplok bag add the flour, cornmeal and Creole Seasoning. Shake up to mix.1 Cup All Purpose Flour, 1 Cup Stone Ground Cornmeal, 2 Tablespoons Creole Seasoning
- Add half of the crawfish tails and shake around to coat.1 Pound Crawfish Tails
- Once the oil had come to temperature drop the crawfish tails in. Fry for 1 minute then scoop out and allow to drain on paper towel.
- Repeat with the remaining crawfish tails.
- Mix the hot sauce with the mayonnaise and spread on the bread. Add the crawfish tails and dress with the lettuce and tomatoes as desired.½ Cup Mayonnaise, 1 Tablespoon Hot Sauce, 2 Each French Bread, Lettuce and Mayonnaise for dressing
Notes
Nutrition
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