Fried Crawfish Remoulade

• 1 1/2 tablespoons drained bottled horseradish
• 1 1/2 tablespoons Creole mustard or Dijon mustard
• 3 tablespoons distilled vinegar
• 1 teaspoon paprika
• 1/2 teaspoon salt
• cayenne to taste
• 1/3 cup vegetable oil plus additional for frying
• 2 scallions, chopped fine
• 1 celery rib, chopped fine
• 1 pound shelled crawfish tails, thawed if frozen and drained
• all-purpose flour seasoned with salt and pepper for dredging
• 4 cups shredded romaine
• 2 cups shredded radicchio

1. In a bowl whisk together horseradish, mustard, vinegar, paprika, salt, and cayenne and add 1/3 cup of oil in a stream, whisking until emulsified.
2. Stir in scallions and celery.
3. Remoulade may be made 1 day ahead and kept chilled, covered.
4. In a bowl dredge crawfish in seasoned flour and shake in a sieve to remove excess flour.
5. In a kettle heat 1 1/2 inches of additional oil to 390F.
6. on a deep-fat thermometer and fry crawfish 4 batches 45 seconds, or until golden.
7. Transfer crawfish with a slotted spoon to paper towels to drain.
8. In a bowl toss together romaine and radicchio and divide among 6 plates.
9. Arrange crawfish on lettuce and serve with remoulade.

horseradish, creole mustard, distilled vinegar, paprika, salt, cayenne, vegetable oil, scallions, celery, crawfish tails, flour, shredded romaine, shredded radicchio

Taken from www.epicurious.com/recipes/food/views/fried-crawfish-remoulade-11840 (may not work)