- 1 egg
- 1/4 cup milk
- 1 pound peeled crawfish tails
- 4 teaspoons Rustic Rub or Essence, recipes follow
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- Vegetable oil, for deep-frying
- 4 cups assorted salad greens
- Pinch salt
- Pinch freshly ground black pepper
- Creole Mustard Dressing, recipe follows
- 1/4 cup freshly grated Parmesan
Beat together the egg and milk in a mixing bowl. Add the crawfish tails and 2 teaspoons of the rub. Turn to coat the tails evenly. Let sit for 10 minutes.
In another bowl, combine the cornmeal, flour, and the remaining 2 teaspoons of rub.
Using your hands, remove the crawfish tails from the egg-milk mixture and add to the cornmeal-flour mixture. Toss to coat evenly. Shake off the excess.
Heat the oil to 360 degrees F in a deep-fryer or deep pot. Deep-fry the crawfish tails a few at a time until they pop to the surface and are golden, 1 1/2 to 2 minutes. Remove and drain on paper towels.
Toss the greens in a bowl with the salt, pepper, and Creole Mustard Dressing, to taste. Divide the greens among 4 salad plates. Divide the crawfish into 4 equal portions and place on top of the greens.
Emeril's Rustic Rub:
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Combine all ingredients and store in an airtight container.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.