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Authentic Fried Crawfish Po’boy Recipe

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4.2 from 13 reviews

This Authentic Fried Crawfish Po’boy recipe delivers a classic Louisiana sandwich experience with crispy fried crawfish tails coated in a seasoned cornmeal and flour mixture, served on fresh French bread and dressed with a tangy hot mayonnaise sauce and crisp lettuce. Perfect for a quick, flavorful meal that brings the spirit of the South directly to your kitchen.

Ingredients

Seafood

  • 1 Pound Crawfish Tails (peeled)

Breading

  • 1 Cup All Purpose Flour
  • 1 Cup Stone Ground Cornmeal
  • 2 Tablespoons Creole Seasoning

Sauce & Dressing

  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Hot Sauce
  • Lettuce (to taste)
  • Tomatoes (optional, to taste)

Other

  • 2 Each French Bread (2 x 8″ pieces each, approximately)
  • Peanut Oil (enough for frying, approximately 4 inches deep in pan)

Instructions

  1. Prepare the Oil: Add peanut oil to a large frying pan deep enough to hold at least 4 inches of oil. Heat the oil to 350°F, using a cooking thermometer to ensure precise frying temperature.
  2. Mix Breading: In a large Ziploc bag, combine the all-purpose flour, stone ground cornmeal, and Creole seasoning. Shake well to thoroughly mix the dry ingredients.
  3. Coat Crawfish (First Half): Add half of the crawfish tails to the bag with the breading mixture. Seal the bag and shake vigorously to evenly coat the crawfish pieces.
  4. Fry Crawfish (First Half): Carefully place the coated crawfish tails into the hot oil. Fry for 1 minute, or until golden and crispy. Use a slotted spoon to remove and transfer them to paper towels to drain excess oil.
  5. Coat and Fry Crawfish (Second Half): Repeat the coating and frying steps with the remaining crawfish tails, ensuring all are cooked to the same golden crispness and drained well.
  6. Prepare Sauce: In a small bowl, mix the mayonnaise and hot sauce until fully blended into a spicy mayonnaise sauce.
  7. Assemble the Po’boys: Slice the French bread pieces open lengthwise. Spread the spicy mayonnaise sauce generously on the inside of each bread piece. Layer the fried crawfish tails evenly inside. Top with fresh lettuce and tomatoes if desired.
  8. Serve: Serve the po’boys immediately to enjoy the crispy texture and bold flavors at their best.

Notes

  • Ensure oil temperature is maintained at 350°F for perfect frying and to avoid greasy crawfish.
  • Use stone ground cornmeal for authentic texture and flavor.
  • Peanut oil is ideal for frying due to its high smoke point and neutral flavor.
  • For spicier sandwiches, increase the amount of hot sauce in the mayo mixture.
  • Leftover fried crawfish can be kept warm in a low oven briefly but are best eaten fresh.
  • French bread crustiness is key to holding the sandwich fillings without becoming soggy.

Find it online: https://marthatasty.com/authentic-fried-crawfish-poboy-recipe/