Fried Crawfish Po' Boy

Ingredients

Equipment Needed

• •Large cast iron Dutch oven or heavy-bottomed pot
• •Candy or deep-fry thermometer
• •Spider strainer or slotted spoon
• •Wire cooling rack

Instructions

1. 1

   Make the remoulade

   Whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, hot sauce, green onion, garlic, paprika, and cayenne in a bowl. Taste it. The remoulade should have a pleasant kick that builds, not burns. Adjust the horseradish and hot sauce to your liking. Cover and refrigerate while you prepare everything else. The flavors will marry and mellow as it sits.

   If you can't find Creole mustard, whole grain Dijon works in a pinch. But Creole mustard is worth seeking out for that authentic tang.
2. 2

   Season the crawfish

   Pat the crawfish tails dry with paper towels. This is important: wet crawfish means soggy breading. Toss them in a bowl with one teaspoon of the Cajun seasoning. Let them sit for ten minutes to absorb the flavor. That's the bayou way: season the protein first, build your layers from there.

3. 3

   Build your breading station

   Pour the buttermilk into a shallow bowl. In another shallow bowl, whisk together the cornmeal, flour, remaining teaspoon of Cajun seasoning, garlic powder, onion powder, cayenne, salt, and black pepper. Give it a taste. The breading should be boldly seasoned on its own. If it tastes bland now, your fried crawfish will taste bland later.

4. 4

   Heat the oil

   Pour oil into a large cast iron Dutch oven or heavy-bottomed pot to a depth of about two inches. Heat over medium-high until a thermometer reads 360°F. This temperature is crucial. Too cool and the crawfish absorb grease. Too hot and the breading burns before the crawfish cook through.

   If you don't have a thermometer, drop a pinch of breading into the oil. It should sizzle immediately and float to the surface. That's your sign.
5. 5

   Bread the crawfish

   Working in batches, dip the seasoned crawfish into the buttermilk, letting the excess drip off. Then toss them in the cornmeal mixture, pressing gently to coat all sides. Shake off any loose breading. Set the breaded crawfish on a wire rack while you finish the rest. Don't skip the rack: letting them rest for a minute helps the breading adhere.

6. 6

   Fry until golden

   Carefully lower a handful of breaded crawfish into the hot oil. Don't crowd the pot. Fry in small batches, about a quarter of the crawfish at a time. Cook for two to three minutes, turning once, until the tails are deep golden brown and the breading is crispy. You'll hear the sizzle quiet down when they're done. Transfer to a paper towel-lined plate and season with a pinch more salt while they're hot.

   Let your oil come back to 360°F between batches. Patience here means crispy crawfish every time.
7. 7

   Toast the bread

   Split the French bread loaves lengthwise without cutting all the way through. Open them like a book. If your oven is on, you can toast them under the broiler for a minute or two. At Lagniappe, we butter the cut sides and press them on a hot griddle until golden. Either way, you want that crust to crackle when you bite into it.

8. 8

   Dress and assemble

   Spread a generous layer of remoulade on both cut sides of the bread. Don't be shy. Pile on the shredded lettuce, lay down the tomato slices, add a few pickle slices. Now heap those golden fried crawfish on top, as many as will fit. Press the sandwich closed gently. Cut each loaf in half to make two sandwiches.

9. 9

   Serve immediately

   A po' boy waits for no one. The moment that crispy crawfish hits the bread, the clock is ticking. Serve with extra remoulade on the side and plenty of napkins. This is not a dainty sandwich. Embrace the mess. When the last bite is as good as the first, you've done it right.

Chef Tips

• •Louisiana crawfish tails are essential. Imported crawfish lack the sweet, delicate flavor of our Gulf crawfish. Check the package and make sure it says Louisiana. That's the difference between a good po' boy and a great one.
• •The bread matters more than you think. True po' boy bread has a crispy crust and a cottony interior that absorbs the remoulade without getting soggy. Leidenheimer's is the gold standard if you can find it. A fresh French baguette works too, but warm it first to crisp the crust.
• •If the cayenne is too much for your family, cut it in half. You can always pass hot sauce at the table. Start mild and build up. That's how I taught my kids to love Cajun food.
• •Save the crawfish fat if your tails came with it. Stir a spoonful into the remoulade for an extra layer of richness that'll make people ask what your secret is.

Advance Preparation

• •The remoulade can be made up to three days ahead and stored refrigerated. The flavors improve as they sit.
• •Bread the crawfish up to an hour ahead and refrigerate on a wire rack. The coating will set up nicely.
• •Do not fry the crawfish ahead. They must be served fresh from the oil for that shatteringly crisp texture.

Frequently Asked Questions

Nutrition Information

1 serving (about 380g)