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Golden fried crawfish tails made with the one and only Zatarain’s Crispy Southern Fish-Fri sit atop fresh greens and tomatoes with a Zatarain’s Creole Mustard Honey Vinaigrette dressing. Now that’s a New Orleans-style salad.
Vegetable oil, for frying
1/2 cup ZATARAIN'S® Crispy Southern Fish Fri®
1/2 pound shelled crawfish tails
8 cups salad greens
1 tomato, sliced
3/4 cup white wine vinegar
1/2 cup ZATARAIN'S® Creole Mustard
1/3 cup honey
1 1/2 teaspoons ZATARAIN'S® Creole Seasoning
1/2 teaspoon salt
1 1/2 cups vegetable oil
Pour oil into deep heavy skillet, filliing no more than 1/3 full. Heat on medium-high heat to 350°F.
Place Fish-Fri in shallow dish. Coat crawfish in Fish-Fri, a handful at a time; shake off excess. Fry in batches in hot oil 1 1/2 to 2 minutes or until golden brown. Drain on paper towels.
Divide salad greens and tomato slices among 4 serving plates. Drizzle each with 2 tablespoons of the Zatarain's® Creole Mustard Honey Vinaigrette. Cover and store remaining vinaigrette in refrigerator. Top with crawfish. Serve immediately.
(Amount per serving)