Crawfish Po'Boys

Ingredients:

• Remoulade:

  • ¼ cup mayonnaise

  • 2 tablespoons sour cream

  • 2 tablespoons sweet pickle relish

  • 1 tablespoon hot sauce

  • 2 teaspoons chopped capers

  • 1 teaspoon lemon juice

  • 1 teaspoon chopped fresh chives

  • 1 teaspoon chopped fresh parsley

• Beer Batter

  • Canola oil for frying

  • 3/4 cup flour

  • 1/4 cup baking powder

  • 2 teaspoons paprika

  • 2 teaspoons cayenne pepper

  • 1 teaspoon kosher salt

  • 1 teaspoon garlic powder

  • 1 cup pale ale

  • 3/4 lb crawfish tail meat

• Toppings:

  • 4 (6-inch) bánh mì bread loaves, split

  • 1 large beefsteak tomato, sliced 1/8-inch thick

  • 1 small red onion, sliced 1/8-inch thick

  • 1 cup shredded romaine lettuce

Directions:

• Mix the remoulade:

  • In a small bowl, combine mayonnaise, sour cream, relish, hot sauce, capers, lemon juice, chives, and parsley. Cover, and refrigerate until serving.

• Fry the crawfish:

  • In a large Dutch oven, pour canola oil to a depth of 3-4 inches. Heat over medium-high heat until a candy or deep-fry thermometer registers 350°.

  • In a large bowl, combine flour, baking powder, paprika, cayenne, salt, and garlic powder. Gently whisk in ale until combined. Submerge crawfish in batter, shaking off any excess. Add crawfish to oil in batches, and cook until golden, about 2 minutes. Remove from oil, and place on a rimmed baking sheet lined with a paper towel.

• Assemble:

  • Spread remoulade evenly on both sides of the bread, top with tomato, onion, lettuce, and frided crawfish.

  • Serve immediately.