FBD

Fried Crawfish Tails With Olive Salad

CajunSeafoodIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 2 lb crawfish tails
  • 0.5 cup buttermilk
  • 1 cup masa flour
  • 1 cup all-purpose flour
  • 1 cup black olives, pitted and quartered
  • 1 cup queen stuffed olives, quartered
  • 2 tbsp minced shallots
  • 2 tsp minced garlic
  • 2 tbsp small-diced celery
  • 2 tbsp chopped parsley
  • 1 0.5 tsp fine ground black pepper
  • 0.5 cup olive oil
  • 1 cup lemon butter sauce
  • 0.3 cup grated Parmesan Reggiano cheese

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.

Tags

americancajun