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Ingredients
- 2 quarts peanut oil
- Hollandaise Sauce (see recipe below)
- 1 cup milk
- Parmesan cheese to taste
- 1 egg
- 4 cups corn flour
- 2 tbsp garlic powder
- 2 tbsp Creole seasoning
- 1 tsp pepper
- 5 green tomatoes, sliced 1/4-inch thick
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Recipe Info
Category : Appetizers
Rating : 0
Contributor : marc
Print Recipe
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Directions
Crayfish Saute
1/4 pound cooked crayfish
2 tbsp butter
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Heat oven to 350°
Dredge tomatoes in a wash of milk and egg whipped together and then in a batter of corn flour, Garlic Powder and Creole Spice. Repeat.
Fry tomatoes in oil for approximately 2 minutes. Place on paper towel to drain.
Saute crayfish in butter until crayfish are hot.
Place tomatoes on a platter and layer crayfish saute on top.
Ladle Hollandaise sauce on top and sprinkle with Parmesan cheese.
Hollandaise Sauce
1. Using either a double boiler or stainless steel pot or bowl placed over a pot of low-boiling water, place egg yolks in, whisk yolks and add one pat of butter.
2. Add juice of lemon after pat melts.
3. Continue to whisk, adding butter one pat at a time, waiting for the one before it to melt.
4. Add cayenne
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