Take a quick trip to the “Big Easy” sit by the pool and enjoy this simple sandwich.

1 pound crawfish tails out of the shell (I got mine at Crosby’s Crabs)
1 cup buttermilk
1 teaspoon hot sauce
3/4 cups all purpose flour
3/4 cups rice flour
2 tablespoons Old Bay seasoning, divided
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon oregano
4 ounces remoulade sauce
6 lobster rolls
1 pint coleslaw

Oil for frying

Add crawfish to the buttermilk; let soak for 15 minutes.

Mix flour, rice flour, Old Bay, garlic powder, paprika, and oregano.

Heat oil to 350.

Dredge the crawfish in the flour mixture.

Add to oil and cook for 4 minutes.

Remove to a paper towel to drain; sprinkle with Old Bay.

Repeat until all crawfish are cooked.

Assembly:
Bun
Remoulade
Crawfish
Coleslaw

Serve with chips.