Crispy Creole Fish Fry Mix 
Pepper Sauce 
Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeIt’s a classic po’ boy with a flavor explosion! @flychefaldenb creates a crispy, Creole sandwich that is perfect for any day of the week.
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Ingredients
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16 Ounces Crawfish Tails
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1 Box Tony’s Crispy Creole Fish Fry Mix
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1 Egg
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1 Cup Milk
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1 Tablespoon Tony’s Pepper Sauce
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Oil for Frying
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Bread of Your Choice
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Toppings: Lettuce, Pickles, Cheese
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1 1/4 Cups Mayonnaise
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2 Tablespoons Creole Mustard
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2 Tablespoons Ketchup
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1 Teaspoon Tony’s Original Creole Seasoning
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2 Teaspoons Lemon Juice
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1/2 Teaspoon Dill Weed
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1 Teaspoon Garlic Powder
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1 Teaspoon Tony’s Pepper Sauce
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1 1/2 Teaspoons Paprika
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1/4 Teaspoon Cayenne
- Clear
Directions
- 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!
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