Fried Crawfish Tails

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Fried Crawfish Tails

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!

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!