Crawfish Fritters with Red Remoulade Galatoire

Crawfish boulettes are often swapped for stuffed heads in bisque. These fritters are light and crisp,  a nice nosh any time of the year. Note the inclusion of corn starch in the batter, which gives the finished fritters more crunch. Some people add a teaspoon of vodka for even more crispness, but, dear hearts, this is a waste of vodka. The remoulade comes via Howard Mitcham, who claims he received it from Justin Galatoire, the nephew of Jean Galatoire, in the 1950s. We have no reason whatsoever to doubt he did just that.

For the batter:
1 cup self-rising flour
1/4 cup corn starch
1 tablespoon melted butter or oil
1 egg beaten with 1/2 cup water
Salt and pepper
Minced scallions and red bell pepper (optional)

Mix dry ingredients, including scallions and pepper, add the egg/water mixture and mix with a fork until blended but not smooth. You want it a little lumpy. Add six ounces of cooked crawfish tails and drop by spoonfuls into hot oil. Move to a metal pan with paper towels and place in a warm oven for up to an hour until serving.

Red Remoulade:
1/2 cup Creole mustard
2 tablespoons vegetable or olive oil
2 tablespoons paprika
2 tablespoons white vinegar
2 tablespoons finely minced scallion or parsley
Hot sauce to taste (optional)
Horseradish (optional)
Black pepper and salt to taste

Mix well and refrigerate before serving.

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