Fried Crawfish Tails With Olive Salad

Recipe Ingredients

2 lbs	908g / 32oz	Crawfish tails
1/2 cup	118ml	Buttermilk
		Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Masa flour
1 cup	62g / 2.2oz	Flour
1 cup	237ml	Black olives - pitted, quartered
1 cup	237ml	Green stuffed olives - quartered
2 tablespoons	30ml	Minced shallots
2 teaspoons	10ml	Minced garlic
2 tablespoons	30ml	Small-diced celery
2 tablespoons	30ml	Chopped parsley
1 1/2 teaspoons	7.5ml	Fine-ground black pepper
1/2 cup	118ml	Olive oil
1 cup	237ml	Lemon Butter Sauce
1/4 cup	36g / 1.3oz	Grated Parmesan Reggiano cheese

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Lemon Butter Sauce" recipes which are included in this collection.

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C15)

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