Fried Crawfish Hushpuppies

New Orleans fried crawfish hushpuppies-beyondthebayoublog.com

Who doesn't love anything fried, right? These fried crawfish hushpuppies are my welcome to crawfish season! One of my favorite times of the year when I always make sure I take a trip back home to enjoy pounds and pounds of some steaming hot mudbugs. Being away from home definitely, makes me appreciate the things I once had readily available. So, this recipe is one of many for my love of crawfish.

 

New Orleans fried crawfish hushpuppies-beyondthebayoublog.com

Some do not understand the hype and love of crawfish, they feel as if it takes a lot of work for a little reward. Peeling crawfish is all about the "pinch" and pull! But not only that, it brings back fond memories of being surrounded by family and friends. If you tell anyone you are boiling crawfish, you better believe a lot of people are going to want to swing by!

For these fried crawfish hushpuppies, I sauteed the crawfish in some butter with green onions and creole seasoning, to add some flavor. Serve these bad boys with this awesome celery root remoulade sauce! If you are not able to get Cajun Certified crawfish tails, I highly recommend cooking them down and seasoning a little bit on the heavy side. I find that some crawfish tails in the packages can lack flavor.

This recipe is adapted from Cooks Illustrated. The batter will be a little bit runny, but I found that sticking it in the fridge a bit to let everything rest helped out. A lot of times when frying batters, if your heat is too high, it will cook too fast on the outside, so I recommend monitoring your heat. Also, frying them until golden brown and finishing off in a preheated oven works as well. I am curious to see how y'all feel about crawfish, yay or nay?

Fried Crawfish Hushpuppies

  • 2 tablespoons butter
  • 1/2 cup onions, chopped
  • 1/2 cup green onions, chopped
  • 1 cup crawfish tails
  • 1 teaspoon creole seasoning
  • 1/2 teaspoon kosher salt
  • 1 cup fine yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 tablespoon sugar
  • 1 teaspoon liquid crab boil
  • 3/4 cups buttermilk
  • 2 large eggs
  • 1 quart canola or vegetable oil
  1. Over medium heat, melt butter and add onions, green onions, crawfish tails, creole seasoning, salt and saute for 3-4 minutes.

  2. Remove from heat, let cool and place aside. 

  3. In a bowl combine, cornmeal, flour, baking powder, baking soda, salt, and sugar. Mix well and place aside. 

  4. In another bowl, combine your buttermilk, eggs and crab boil. Whisk and add crawfish mixture. Then gently fold into the dry ingredients until mixture is mixed thoroughly.  Let mixture rest for at least 20 minutes.

  5. While mixture rests, heat the oil in a deep-fryer or into a 6qt dutch oven to 350 degrees. 

  6. Drop small rounds of batter into the oil and cook for 4-5 minutes. Make sure to stir and flip occasionally. Fry until crisp and golden brown on the outside. 



While frying, place fried hushpuppies into a preheated 200 degrees oven to keep warm.