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Fried Crawfish Tails Cobb Salad

Prep Time

20 minutes

Cook Time

5 minutes

Servings

4-6 people

Cobb salads are an amazing combination of flavors, in which you can switch up ingredients whenever you want. This Fried Crawfish Tails Cobb Salad by My Diary of Us is the perfect example of putting a fun Cajun twist on the traditional to create a super satisfying and tasty salad.

Fried Crawfish Tails Cobb Salad

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Ingredients

  • 1 Pound Louisiana Crawfish Tails

  • 6 Slices Cooked Bacon

  • 4 Boiled Eggs

  • 1 Head Romain Lettuce, Cut Up

  • 1 English Cucumber, Diced

  • 1/2 Cup Grape or Cherry Tomatoes, Cut in Half

  • 1 Avocado, Sliced

  • 2 Ears Fresh Corn, Kernels Removed

  • 1/8 Cup Red Onion, Thinly Sliced

  • 2 Tablespoons Fresh Dill

  • 1 Box Tony’s Crispy Creole Fish Fry Mix

  • 1/2 Teaspoon Tony’s Original Creole Seasoning

  • 1/2 Cup Buttermilk

  • 1 Cup Vegetable Oil for Frying

  • Ranch Salad Dressing, to Taste
  • Clear

Directions

  1. Take 2 shallow and wide bowls and pour buttermilk into one bowl and Tony’s Crispy Creole Fish Fry Mix into the last bowl. Season the buttermilk to taste with Tony’s Original Creole Seasoning.
  2. Marinate the crawfish tails in buttermilk to coat for 2-3 minutes and then remove the excess buttermilk before adding them into the Tony’s Fish Fry Mix to coat them thoroughly.
  3. Heat a large iron skillet over medium-high heat. Add the vegetable oil, and when the oil is hot, add the coated crawfish tails. Cook for 2-3 minutes per side until golden brown.
  4. While the crawfish tails cook, assemble the salad by adding the bacon, eggs, lettuce, cucumber, tomatoes, avocado, corn, onion, and dill to a large bowl.
  5. Remove the crawfish tails from the oil and place onto a paper towel-lined baking sheet to remove the excess oil, then sprinkle on more Tony’s seasoning as desired.
  6. Top with the fried crawfish tails and drizzle on the Tony’s Ranch Dressing as desired. Serve immediately and enjoy!

TIP:
You can test your oil heat by using the end of a wooden spoon and placing it into the preheated oil. If bubbles form around the wooden spoon end, the oil is ready.

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