Fried Louisiana snapper collars. This dish can be stuffed with crabmeat if you want to take it to the extreme. Add a little saffron cream sauce and you’ll have Chef Amy’s dish from the Louisiana Seafood Cookoff.
1 lb Louisiana crawfish tails with fat, chopped
2 tbs crab fat
1 lb lump crabmeat
5 green onions, chopped
mayonnaise to taste
Louisiana Crab boil to taste
salt & pepper to taste
*Gently stuff each collar with seafood mixture and tie.
3 large eggs
*Whisk together ingredients and marinate/coat the seafood
2 cups flour- any combination of all-purpose, corn flour & AP
kosher salt- to taste
garlic powder- to taste
onion powder- to taste
white pepper- to taste
*Combine and lightly whisk spices into the dry flour.
1 gallon oil, peanut or vegetable
Preheat oil in a cast iron pot to 375*. Remove your seafood from the wet marinade and lightly coat in the flour, remove any excess flour. If available, arrange your seafood on a wire rack over a cookie sheet and refrigerate or freeze for 10-15 minutes.
Carefully place the fish into the hot oil and cook for 10-15 minutes, until the internal temperature reaches 145*. Drain on a cooling rack and finish with tamarind sauce.