In a bowl, combine milk, egg and 1 tablespoon Tony’s Pepper Sauce. Mix until well blended.
In a separate bowl, add Tony’s Crispy Creole Fish Fry Mix.
Drench crawfish in the milk mixture, in batches.
Remove and add to the Crispy Fish Fry Mix. Shake off excess batter and make sure the tails are separated individually.
Heat oil in a pan to 350°F.
Fry the crawfish tails in batches for 2-3 minutes until they are crispy. Remove and strain.
To make the remoulade, combine mayonnaise, mustard, ketchup, Tony’s Original Creole Seasoning, lemon juice, dill weed, garlic powder, Tony’s Pepper Sauce, paprika and cayenne in a bowl and stir until smooth.
Add the remoulade to the bread and evenly distribute the crawfish.
Dress the po’ boy with toppings to your liking and enjoy!
Got a Suggestion for Our Shelves?
If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion