Joshua Fahrenholt-Hunt with 2 Brothers Po-Boys in Kilgore shares a recipe for the perfect Louisiana sandwich...make it while you're tailgating this weekend!
9oz of peeled and deveined crawfish tails
6inch piece of po-boy bread
1 oz Mayo
1 cup Bread Crumb and flour mixture
1 ounce milk
Mix Bread Crumbs and flour together
Beat eggs an milk together
add crawfish tails to to the egg wash, covering well
Add egg washed tails to the bread crumb flour mixture
drop battered crawfish in grease heated to 375 degrees for 2 minutes
slice po-boy bread long ways and open
toast bread and add mayo lettuce, tomato, pickle and crawfish tails
serve with fries.
Related: New Orleans muffaletta sandwich from 2 Brothers Po-Boys