Fried Crawfish Tails Recipe
An easy, healthy appetizer for any barbecue, tailgate, tailgating, or any party where you have friends and family in attendance.crawfish tails are actually quite good and they’re a great way to use up leftover crawfish, shrimp, or even tofu.
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
Instructions
- 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.
- Stir together ketchup, TABASCO®, lemon juice, horseradish, and the remaining 1 tbsp Creole seasoning to make Cajun Cocktail Sauce. Keep in reserve.
- 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.
- Fry crawfish tails in small batches until golden brown. To remove excess oil, remove from oil and drain onto paper towels.
- Cook the remaining crawfish in the same manner.
- To serve, season with salt and serve with Cajun Cocktail Sauce.
Tried this recipe?Let us know how it was!