On Line Cookbook
Fried Crawfish Tails
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Lee Anna

Serves/Makes:4

Ingredients
  • 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
Preparation
  • 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.
Comments
*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!

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.