Buttermilk Fried Crawfish Tails
Now that crawfish season has arrived, and Mardi Gras is right around the corner, let's look at some tried an true crawfish recipes. Fried Crawfish Tails are a great appetizer.
Fried Crawfish Tails Ingredients
- 1 egg, beaten-
- 1/4 of a cup of evaporated milk-
- 3/4 of a teaspoon of salt-
- 1/4 of a teaspoon of black pepper-
- 1/2 of a teaspoon of baking powder-
- 1/4 of a teaspoon of garlic powder-
- 1/2 of a cup of corn meal-
- 1 lb of large peeled crawfish tails
- 2 cups of all-purpose flour-
- 1 cup of well-shaken buttermilk mixed with 2 teaspoons of Creole mustard-
- 2 teaspoons of cayenne pepper-
- oil for frying
Fried Crawfish Tails Directions
- Heat oil to 350°F in a large pot or deep fryer.
- Place the crawfish tails in a medium bowl and season with salt and pepper.
- In a medium sized bowl, beat the egg;
- Then add evaporated milk, buttermilk, Creole mustard, salt, both peppers and garlic powder.
- Mix well.
- Dip a finger in and taste, adjust seasoning.
- In another bowl, sift the flour, corn meal and baking powder together.
- Mix well.
- Pour the buttermilk mixture over the crawfish and toss to coat.
- Drain a little and dip each crawfish tail into the flour mixture.
- Drop into hot oil at 350°F.
- Fry until golden and crisp, about 5 minutes.
- Drain on paper towels.
- Serve the Buttermilk Fried Crawfish Tails with cocktail sauce as an appetizer, or pile them onto French bread and serve as po' boys for a meal.
This Buttermilk Fried Crawfish Tails recipe has been passed down for generations, and is a staple in New Orleans.