Description

Pickles, haricot verts, fennel, potatoes, crawfish and shrimp battered and fried then served with a basil aioli.

Ingredients

• 1  Each Large Kosher Pickle, cut into quarter wedges
1
• 1/2  Pound(s) Haricot Verts
2
• 1  Each Fennel Bulb, shaved into thin slices
3
• 1  Pound(s) Jumbo Shrimp, cleaned, deveined
4
• 1  Pound(s) Crawfish
5
• 1  Each Russet Potato, thinly sliced with a mandoline
6
• 2  Quart(s) Peanut Oil, for frying
7
• 2 1/2  Cup(s) Buttermilk
8
• 2 1/2  Cup(s) Flour, seasoned with salt and pepper
9
• 2 1/2  Cup(s) Cornmeal
10
• 2  Cup(s) Bread Crumbs
11
•  As Needed Salt & Pepper
12
• 2  Cup(s) Egg Wash
13

Directions

1. Soak pickle wedges in buttermilk
2. Dredge in flour, then back into buttermilk then cornmeal
3. Place in 375 degree oil and fry until golden and crispy
4. Remove from oil and season with salt
5. Clean tips off of beans then soak in buttermilk
6. Dredge in flour then place in oil
7. fry until golden and crispy
8. Remove from oil and season with salt
9. Place potatoes in oil until golden and crispy
10. Remove from oil and season with salt
11. Soak fennel in buttermilk, drain off excess
12. Dredge in flour then place in oil
13. fry until crisp, these will not turn golden in color but stay pale
14. Remove and season with salt
15. Soak crawfish and shrimp in buttermilk, Dredge in flour, soak in egg wash then pat into breadcrumbs to heavily coat
16. Place in 325-350 degrees oil and fry until golden and crispy
17. Remove and season with salt
18. Plate up and serve with your favorite aioli dip.