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Fried Crawfish Tails with Olive Salad |
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Fried Crawfish Tails with Olive Salad - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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1.0 kg
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Crawfish tails |
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1/2 cup
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Buttermilk see * Note |
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1 cup
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Masa flour |
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1 cup
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Flour |
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1 cup
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Black olives pitted, quartered |
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1 cup
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Green stuffed olives quartered |
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40 ml
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Minced shallots |
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2 tsp
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Minced garlic |
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40 ml
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Small-diced celery |
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40 ml
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Chopped parsley |
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1 1/2 tsp
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Fine-ground black pepper |
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1/2 cup
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Olive oil |
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1 cup
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Lemon Butter Sauce |
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1/4 cup
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Grated Parmesan Reggiano cheese |
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| Method: |
In a mixing bowl, marinate the crawfish in the buttermilk. Season with Essence, allow to sit for 20 minutes. In a mixing bowl, combine the masa and flour together. Season with Essence.
For olive salad, in a mixing bowl, combine the remaining ingredients together and set aside.
Dredge the marinated crawfish in the flour mixture and sift to remove any excess. Fry until golden, about 2 to 3 minutes. Stir constantly to prevent from sticking together. Remove from the fryer and drain on paper towels. Season with Essence.
To serve, spoon the Lemon Butter Sauce in the center of each plate. Mound the crawfish in the center of each plate. Spoon the olive salad over the crawfish. Garnish with cheese and parsley.
This recipe yields 4 servings.
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