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Fried Crawfish Tails
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Lee Anna


  • 1 lb (.5 kg). frozen crawfish tails or about 7 lbs (3.2 kg).live Crawfish*
  • 1 cup (225 ml) flour
  • 1-1/2 Tbsp (20 ml). Tony Chachere's Creole Seasoning
  • hot oil
  • Wash the crawfish tails very well under cold water.
  • Heat oil in a deep fryer or skillet.
  • Mix Tony Chachere's with flour.
  • Dredge crawfish through flour mixture.
  • Drop into hot oil.
  • If you are cooking in a skillet, you might need to turn the crawfish once.
  • Cook until golden brown.
*If you are using live Crawfish, they must be burped in a large tub of salt water. Then you must pull the tails off while the crawfish are alive or the meat will go bad.

My father owned a crawfish pond when I was a teenager and I spent many hours trapping and cooking crawfish. I always liked the simple fried crawfish tails, even though it was hard work to make them. The taste is worth it!

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