Fried Crawfish Tails with Olive Salad
Try this Fried Crawfish Tails with Olive Salad recipe, or contribute your own. "Celery" and "Emeril" are two of the tags cooks chose for Fried Crawfish Tails with Olive Salad.
Yield: 1 servings Ready in 1 hours
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|2 tsGarlic; minced|
|1 cBack olives; pitted and|
|1/4 cGrated Parmesan Reggiano|
|1/2 colive oil|
|2 tbChopped parsley|
|2 tbSmall diced celery|
|2 tbShallots; minced|
|1 cLemon Butter Sauce|
|1 1/2 tsFine ground black pepper|
|2 lbCrawfish tails|
|1 cMasa flour|
|1 cQueen stuffed olives;|
Fried Crawfish Tails with Olive Salad Preparation
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 calamari in the flour mixture and sift to remove any excess. Fry until golden, about 2-3 minutes. Stir constantly to prevent from sticking together. Remove from the fryer and drain on paper towels. Season with Essence. To serve, spoon the 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. Yields: 4 servings Recipes courtesy of Emeril Lagasse, 1999 Recipe by: EMERIL LIVE SHOW #EMIC15
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