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