Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Crawfish Filling
For the Sandwich Assembly
Method
Prepare the Crawfish Filling
Mix the Dry Ingredients
In a large bowl, combine the flour, cornmeal, cajun seasoning, salt, and black pepper. Mix well to ensure all dry ingredients are evenly distributed.
Prepare the Wet Mixture
In another bowl, whisk together the buttermilk and egg until well combined.
Combine Mixtures
Add the crawfish tails to the wet mixture, stirring gently to coat the tails evenly with the buttermilk and egg mixture.
Breading the Crawfish
Dip each crawfish tail into the dry mixture, coating them thoroughly. Shake off any excess flour mixture.
Fry the Crawfish
Carefully add the breaded crawfish tails to the hot oil, frying in batches as necessary. Fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Assemble the Poboy Sandwiches
Prepare the Bread
Slice the French bread pieces in half lengthwise. If desired, lightly toast the insides on a hot skillet.
Spread the Mayonnaise
Spread a generous layer of mayonnaise on both cut sides of the bread.
Layer the Fillings
On the bottom half of each sandwich, layer the fried crawfish, followed by shredded lettuce, sliced tomatoes, and drizzle with hot sauce to taste.
Complete the Sandwich
Place the top half of the bread over the fillings to complete the sandwich.
Serve
Cut the sandwiches in half if desired, and serve immediately with extra hot sauce on the side.