Fried Crawfish PDF Print E-mail
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Wednesday, 22 June 2011 23:41

2 large eggs, well beaten 2/3 cup milk 2 TBS yellow prepared mustard 1 TBS red wine vinegar 1 tsp Tabasco sauce 1 tsp salt 1 tsp black pepper ½ tsp cayenne pepper 1 pound crawfish tails, peeled 2 cups all-purpose flour 1 TBS...

 

  • 2 large eggs, well beaten
  • 2/3 cup milk
  • 2 TBS yellow prepared mustard
  • 1 TBS red wine vinegar
  • 1 tsp Tabasco sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 pound crawfish tails, peeled
  • 2 cups all-purpose flour
  • 1 TBS corn starch
  • 1 tsp baking powder
  • 1 tsp Tony Chachere’s Seasoning Mix
  • ½ tsp onion powder
  • ½ tsp cayenne powder
  • ½ tsp salt
  • Cooking oil for deep frying
  1. In a large bowl combine eggs and next 7 ingredients until well blended
  2. Add crawfish tails and mix until all is well coated; allow to soak 30 minutes
  3. In another bowl, mix remaining ingredients except for the cooking oil
  4. In a heavy duty fryer, heat oil to 375°
  5. Dip crawfish a handful at a time into flour mixture and drop them carefully into preheated oil
  6. Fry until they become a golden brown; remoe with slotted spoon and drain on paper towels
  7. Serve ‘em hot or on French bread with lettuce, tomatoes, pickles, mayonnaise as a poboy

Serves 4

 

Last Updated on Wednesday, 06 July 2011 03:49