Crawfish Po' Boy
Dive into the flavors of Louisiana with this crispy Crawfish Po' Boy. Featuring Tempura Beer Battered Crawfish, spicy tartar sauce, fresh veggies, and a soft bánh mì loaf, this sandwich promises a mouthful of zest and crunch in every bite. Perfect for a casual lunch or a festive gathering, this recipe elevates a classic favorite with a twist!
ingredients
- 1/2 cup Spicy Tartar Sauce
- 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
- Tempura Beer Battered Crawfish, recipe follows
steps
- 1.
In a mixing bowl, prepare the Spicy Tartar Sauce, combining mayonnaise, dill pickle relish, lemon juice, and cayenne pepper. Set aside.
- 2.
Heat oil in a deep fryer or large pot to 350°F for the Tempura Beer Battered Crawfish.
- 3.
In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Gradually add cold beer until a smooth batter forms.
- 4.
Dredge the crawfish in flour, then dip into the tempura batter, allowing excess to drip off.
- 5.
Fry crawfish in hot oil until golden brown, about 3-4 minutes, making sure not to overcrowd the pot. Drain on paper towels.
- 6.
Spread Spicy Tartar Sauce evenly on each split bánh mì loaf.
- 7.
Layer sliced tomato, red onion, and romaine lettuce generously on the sauce.
- 8.
Top with the crispy Tempura Beer Battered Crawfish.
- 9.
Serve immediately and enjoy the crunch and flavors!
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