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.
15m
PREP TIME
10m
COOK TIME
394
CALORIES
11
INGREDIENTS
Ingredients
Instructions
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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.
15m
PREP TIME
10m
COOK TIME
394
CALORIES
11
INGREDIENTS
Ingredients 4 Servings
- Fried Crawfish 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
![substitution]( "substitution")
Substitutions available
- red wine vinegar
- 1/2 cup Zatarain's® Creole Mustard Squeeze Bottle
- 1/3 cup honey
- 1 1/2 teaspoons Zatarain's® New Orleans Style Creole Seasoning
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
INSTRUCTIONS
- 1 Pour oil into deep heavy skillet, filliing no more than 1/3 full. Heat on medium-high heat to 350°F
- 2 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
- 3 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
NUTRITION INFORMATION
(per Serving)
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Ingredients 4 Servings
- Fried Crawfish 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
![substitution]( "substitution")
Substitutions available
- red wine vinegar
- 1/2 cup Zatarain's® Creole Mustard Squeeze Bottle
- 1/3 cup honey
- 1 1/2 teaspoons Zatarain's® New Orleans Style Creole Seasoning
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
INSTRUCTIONS
- 1 Pour oil into deep heavy skillet, filliing no more than 1/3 full. Heat on medium-high heat to 350°F
- 2 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
- 3 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
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