Fried Crawfish Poboy
A delicious fried crawfish poboy is a treat from south Louisiana - you'll find it on the streets of New Orleans for Mardi Gras and Jazz Fest.
Equipment
Ingredients
- 1 lb 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 8" French Bread
- Lettuce and Mayonnaise for dressing
- Peanut Oil for Frying
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.
- In a large ziplok bag add the flour, cornmeal and Creole Seasoning. Shake up to mix.
- Add half of the crawfish tails and shake around to coat.
- 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.
Notes
I like to use the leftover crawfish tails from our crawfish boil. This means the crawfish are already nicely seasoned. If you do not have this option and are using store bought frozen type - try to make sure you use the Louisiana crawfish (not from China).
Before you make your poboy, taste the crawfish. You might need to add a little more seasoning - depending on your taste.
Depending on your appetite, this can either make 2 very big poboy sandwiches - or you could cut each sub in half and make 4 smaller servings.
Nutrition
Serving: 1g | Calories: 614kcal | Carbohydrates: 54g | Protein: 25g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 26g | Cholesterol: 144mg | Sodium: 2005mg | Fiber: 4g | Sugar: 2g
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