Fried Crawfish Tails With Olive Salad

Instructions

1. 1

   In a mixing bowl, marinate the crawfish in the buttermilk. Season with Creole seasoning; allow to sit for 20 minutes.

2. 2

   In a mixing bowl, combine the masa and flour together. Season with Creole seasoning.

3. 3

   For olive salad: combine the olives, shallots, garlic, celery, parsley, black pepper, and olive oil together and set aside.

4. 4

   Dredge the marinated crawfish in the flour mixture, coating evenly.

5. 5

   Fry the crawfish in hot oil until golden-brown, about 3 to 4 minutes. Drain on a paper-lined plate.

6. 6

   Serve the fried crawfish tails on top of the olive salad, drizzle with lemon butter sauce, and garnish with Parmesan.