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!