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Does your family love the smell of Fried Crawfish Tails? It’s difficult to get them to let you fry their crawfish tails, but it’s time to put a little practice into it. Here’s a recipe for making beautiful golden fried crawfish tails from scratch. I highly recommend you try this recipe yourself and make a batch before you need some freezer space for your crawfish.

These delicious fried crawfish tails are the ultimate comfort food. They can be served with a drizzle of your favorite Cayenne-Pepper Sauce, or dipped in a little batter and fried to make a light and crispy appetizer. An easy, healthy appetizer for any barbecue, tailgate, tailgating, or any party where you have friends and family in attendance.

This recipe is based on fried crawfish tails. Making fried crawfish tails isn’t too difficult, and the end result is quite tasty. If you know how to make fried shrimp and crawfish tails, you can make fried crawfish tails too. This fried crawfish tails recipe is a family favorite and it’s a quick and easy supper. It’s ready to go with no pre-cooking, making it perfect for those busy nights when you just don’t have time to cook.

How to make Fried Crawfish Tails

Making fried crawfish tails is the real deal. Unlike most other fried foods, crawfish tails are actually quite good and they’re a great way to use up leftover crawfish, shrimp, or even tofu. There really aren’t too many recipes for fried crawfish tails, but one of the things that have made it difficult is that there are only a few good places to buy them. So, Let’s give a try to this recipe.

Ingredients

4 lb Louisiana Crawfish Tails (raw, peeled)
1 tablespoon Sherry vinegar
2 tablespoon Horseradish
1 tablespoon Creole seasoning
5 cups Milk
4 ea Eggs
3 tablespoon Creole seasoning, divided
1 1/2 cups Ketchup
1/4 cup Original TABASCO® brand Pepper Sauce
1/4 cup Lemon Juice
3 qt Canola oil
6 cups Corn Flour
2 tablespoons Garlic Powder
Salt, to taste

Step by Step Instructions to Make Fried Crawfish Tails

Step 1

To make the batter, combine milk, eggs, sherry vinegar, and 2 tablespoons of Creole seasoning. Let Louisiana Crawfish tails soak in batter for one hour. Reserve cold.

Step 2

Stir together ketchup, TABASCO®, lemon juice, horseradish, and the remaining 1 tbsp Creole seasoning to make Cajun Cocktail Sauce. Keep in reserve.

Step 3

Fill an 8-quart stock pot with 3 quarts of canola oil. The temperature should be maintained at 375°F.

Mix corn flour and garlic powder together. The corn flour mixture should be used to evenly coat crawfish tails after they have been removed from the batter.

Step 4

Fry crawfish tails in small batches until golden brown. To remove excess oil, remove from oil and drain onto paper towels.

Step 5

Cook the remaining crawfish in the same manner.

Step 6

To serve, season with salt and serve with Cajun Cocktail Sauce.

In Closing

We hope you enjoyed the Fried Crawfish Tails Recipe. Fried Crawfish Tails are a delicacy in the South, and the deep-fried variety is absolutely delicious. These are a great way to enjoy crawfish or even just to serve as an appetizer at a party. Fried crawfish tails are a spicy dish that you will want to share with everyone you know. It has a spicy batter that is crispy with a crunch. We hope that you enjoy this recipe for yourself, and if you do, please share it with others. If you have any questions regarding this Fried Crawfish Tails Recipe, please leave a comment below.

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