Flash-Fried Louisiana Crawfish Tails with Cajun Cocktail Sauce
Ingredients:
- 4 lb Louisiana Crawfish Tails, raw, peeled
- 5 cups Milk
- 4 ea Eggs
- 1 Tbsp Sherry vinegar
- 3 Tbsp Creole seasoning, divided
- 1 1/2 cups Ketchup
- 1/4 cup Original TABASCO® brand Pepper Sauce
- 1/4 cup Lemon Juice
- 2 Tbsp Horseradish
- 1 Tbsp Creole seasoning
- 3 qt Canola oil
- 6 cups Corn Flour
- 2 Tbsp Garlic Powder
- Salt, to taste
Directions:
- For batter, combine milk, eggs, sherry vinegar and 2 Tbsp. Creole seasoning.
Soak Louisiana Crawfish tails in batter for 1 hour. Reserve cold.
- For
Cajun Cocktail Sauce, combine ketchup, TABASCO®, lemon juice, horseradish and
remaining 1 Tbsp. Creole seasoning in bowl and stir to combine. Reserve.
- Fill 8-qt. stock pot with 3 qt. canola oil. Heat to 375°F and set heat to
maintain temperature.
- Combine corn flour and garlic powder. Remove
crawfish tails from batter and toss in corn flour mixture to coat evenly.
- Work in small batches to fry crawfish tails in oil until golden brown.
Remove from oil and drain onto paper towels to remove any excess oil.
- Repeat
cooking process with remaining crawfish.
- Season with salt and serve with
Cajun Cocktail Sauce on the side.
Courtesy of louisianaseafood.com