Prep: 10 Min  Cook: 10 min

Serves 2-4

Ingredients

• 16 Ounces Crawfish Tails
• 1 Box Tony’s Crispy Creole Fish Fry Mix
• 1 Egg
• 1 Cup Milk
• 1 Tablespoon Tony’s Pepper Sauce
• Oil for Frying
• Bread of Your Choice
• Toppings: Lettuce, Pickles, Cheese

Remoulade:

• 1 1/4 Cups Mayonnaise
• 2 Tablespoons Creole Mustard
• 2 Tablespoons Ketchup
• 1 Teaspoon Tony’s Original Creole Seasoning
• 2 Teaspoons Lemon Juice
• 1/2 Teaspoon Dill Weed
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Tony’s Pepper Sauce
• 1 1/2 Teaspoons Paprika
• 1/4 Teaspoon Cayenne

Directions

1. In a bowl, combine milk, egg and 1 tablespoon Tony’s Pepper Sauce. Mix until well blended.
2. In a separate bowl, add Tony’s Crispy Creole Fish Fry Mix.
3. Drench crawfish in the milk mixture, in batches.
4. Remove and add to the Crispy Fish Fry Mix. Shake off excess batter and make sure the tails are separated individually.
5. Heat oil in a pan to 350°F.
6. Fry the crawfish tails in batches for 2-3 minutes until they are crispy. Remove and strain.
7. 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.
8. Add the remoulade to the bread and evenly distribute the crawfish.
9. Dress the po’ boy with toppings to your liking and enjoy!