Fried Crawfish Remoulade
| Yield: | 1 Servings |
| Categories: |
| 1 1/2 | tb | Drained bottled horseradish |
| 1 1/2 | tb | Creole mustard or Dijon mustard |
| 3 | tb | Distilled vinegar |
| 1 | ts | Paprika |
| 1/2 | ts | Salt |
| Cayenne to taste | ||
| 1/3 | c | Vegetable oil plus additional for frying |
| 2 | Scallions; chopped fine | |
| 1 | Celery rib; chopped fine | |
| 1 | lb | Shelled crawfish tails; thawed if frozen and drained |
| All-purpose flour seasoned with salt and pepper for dredging | ||
| 4 | c | Shredded romaine |
| 2 | c | Shredded radicchio |
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