Fried Crawfish Po'boy With Remoulade Sauce

Preheat the fryer.

For Remoulade: In a mixing bowl, combine all the ingredients and mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes, so the flavors will marry.

For Crawfish: Season the crawfish with half the Creole seasoning. In a mixing bowl, mix the masa and cornmeal together. Season with the remaining Creole seasoning.

Toss the crawfish in the masa/cornmeal mixture, covering the crawfish completely. Shake off excess coating and place directly into the fryer. Fry the crawfish until golden brown, about 3 to 4 minutes, stirring constantly.

Remove from the fryer and drain on a paper-lined plate. Season with Creole seasoning.

To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Place 1/2 of the fried crawfish on the remoulade. Top with the chiffonade of lettuce and sliced tomatoes.