Fried Crawfish Salad

• vegetable oil for frying
• 1/2 cup fish ZATARAIN'S(R) Crispy Southern, Fri(R)
• 1/2 pound crawfish shelled, tails
• 8 cups salad greens
• 1 tomato sliced
• 3/4 cup white wine vinegar
• 1/2 cup creole mustard ZATARAIN'S(R)
• 1/3 cup honey
• 1 1/2 teaspoons creole seasoning ZATARAIN'S(R)
• 1/2 teaspoon salt
• 1 1/2 cups vegetable oil

1. Pour oil into deep heavy skillet, filliing no more than 1/3 full. Heat on medium-high heat to 350u0b0F
2. Place Fish-Fri in shallow dish. Coat crawfish in Fish-Fri, a handful at a time; shake off excess. Fry in batches in hot oil 1 1/2 to 2 minutes or until golden brown. Drain on paper towels
3. Divide salad greens and tomato slices among 4 serving plates. Drizzle each with 2 tablespoons of the Zatarain's(R) Creole Mustard Honey Vinaigrette. Cover and store remaining vinaigrette in refrigerator. Top with crawfish. Serve immediately

vegetable oil, s, crawfish, salad greens, tomato, white wine vinegar, creole mustard, honey, creole seasoning zatarains, salt, vegetable oil

Taken from www.yummly.com/recipe/Fried-Crawfish-Salad-1585443 (may not work)