Fried Crawfish Tails
Enjoy the spicy, down home taste of Southern Louisiana with these crispy fried crawfish tails.
Vegetable oil for deep frying
1 pound peeled crawfish tails*
Salt and cayenne to taste
1 large egg
Dash distilled white vinegar
1/4 cup water
1 teaspoon baking powder
1/4 cup all-purpose
1/4 cup Italian-style bread crumbs
- Heat 4 inches of the oil in a deep, heavy pot or electric deep-fryer to 360°F (180°C).
- Season the crawfish with salt and cayenne. In a small bowl beat the egg and add the vinegar, water, baking powder, and mix well. Add the crawfish tails.
- In another bowl, combine the flour and bread crumbs, and season with salt and cayenne. Drain the crawfish tails, and then toss them in the flour and bread crumb mixture. Shake off excess.
- Drop the tails, a few at a time, into the hot oil and fry until golden brown.
- Drain on paper towels.
Makes 4 servings.
*Shrimp may be used instead.