In a bowl, beat egg; add milk, mustard, salt, pepper and garlic powder and mix well. 5. Blend eggs and milk; beat well. We needed something new and different to serve at the monthly Board of Director’s dinner meeting. The recipe uses Louisiana hot sauce or other “any mild red pepper sauce.” Sounds like a contradiction in terms; I’m using Tabasco sauce — a Louisiana product. Using a strainer to drain all the liquid from the crawfish, once drained then place crawfish in the food processor on top of the chopped vegetable. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Then coat meat. Add crayfish, and stir until moistened. 4. Thank you! 2 tablespoons small diced celery. Enjoy all the recipes! Heat oil to 350F or until match lights when dropped into hot grease. Serve the fried crawfish as an appetizer or as part of a salad or at any special occasion where you want something really different to share. This recipe uses raw, peeled crawfish tails. And you are so right. office 504.208.9959, New Orleans, LouisianaContact Us | Subscribe Newsletter | Privacy Policy | Advertise With Us, Click here for crawfish and seafood distributors, office 504.208.9959, New Orleans, Louisiana, Tables of Weights Measures and Equivalents, New Orleans Style Bread Pudding with Hard Sauce, About Using Corn Starch and Flour as Thickening Agents, Louisiana-Style Fried Turkey in The Big Easy. 4. Chop the crawfish up into pieces be careful not to make the crawfish mushy; they should be chunky. Change ), You are commenting using your Google account. 6. Thank you . Shake off excess coating and place directly into the fryer. Heat the olive oil in a large nonstick skillet over high heat. Place meat in pan and sprinkle lightly with Louisiana hot sauce or any mild red pepper sauce. They are deep fried … Glad you like it — I think it is a great recipe (saved from years ago). Repeat twice more. Add the crawfish tails. Place peeled crawfish tails in mixture, and mix until coated . Someone suggested Fried Crawfish. I would serve “Cajun Fried Crawfish Tails” at a special occasion; it’s not an ordinary supper menu item at our house. Pour only an inch of oil into the skillet and heat. Add half of crayfish tails, tossing gently until well coated. FRIED CRAWFISH (LIGHT BATTER) 3/4 c. cornstarch 1/2 c. flour 1 tsp. Pingback: Crawfish Po Boy | The Weekday Kitchen. 8. Taste, and adjust seasonings. In a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and Cajun seasoning. I refuse to buy Chinese crawfish. Pour the crawfish mixture into a large mixing bowl, add remaining ingredients. Makes 4 servings. But I do say this recipe adds just the right amount of spices; and eating crawfish is part of the spring ritual in Louisiana. In another bowl, sift flour, corn meal and baking powder together and mix well. Crawfish are a Louisiana specialty. 1 cup queen stuffed olives, quartered. Add water and egg, then stir until smooth. In a separate container, place remaining corn meal . Carefully place crawfish tails into oil and fry until golden brown . Super Fast and Delicious! Spring is crawfish season in Louisiana. Enjoy! To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Drop the tails, a few at a time, into the hot oil and fry until golden brown. It’s rich, creamy texture and the Creole and Cajun flavors from the crawfish tails … Apr 10, 2020 - Explore rafer wade's board "fried crawfish tails" on Pinterest. Pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. I have several scrumptious crawfish recipes to share this year. This shortening is probably no longer on the market for health reasons; not good for anyone’s heart. I don’t know where the recipe is from; but I kept it all these years because it was a success. Change ). “Cajun Fried Crawfish Tails” is not the most common way to serve this mudbug but it is a delicious dish. 5. Fry in hot oil until golden. The “secret ingredient” in my recipe is Tabasco Sauce. salt 1/4 tsp. Fortunately, packages are sold already peeled in markets. Essence, recipe follows. For a salad, add your favorite salad dressing — or you don’t really need a dressing at all! Shake off excess. I’d never heard of this idea, but went with my cook’s instincts. Every Thursday you'll receive new recipes, events & festivals and more. The recipe instructs you to douse the raw, defrosted crawfish tails in hot sauce three times, mixing after each addition. Crawfish imported from China have an entirely different flavor and are not of the same quality. Sounds and looks delicious. Dip the seasoned crawfish tails in the flour breading mix and shake off all the excess excess flour. You could substitute a very fine cornmeal for the corn flour or just use only all-purpose flour. Fry the crawfish until golden brown, about 3-4 minutes, stirring constantly. Serve with dipping sauce such as a Remoulade Sauce or Ranch Dressing sauce. This year, the peeled tails are still very expensive, $14.00 a pound, due to the cold weather and high water. I used it for half and half, first half fried for a salad for supper and the other half for an étouffée for lunch tomorrow. Fried Crawfish Tails are a great appetizer. Stir together first 5 ingredients. Place scalded, cleaned crawfish tails in a marinade made of the above ingredients and let soak for 1 to 2 hours. oil could also be used. Dip crawfish tails into the egg mixture one at a time, drain a little and dip into the flour mixture. In another bowl, sift flour, corn meal and baking powder together and mix well. The tails are full of liquid and so the frying oil quickly becomes saturated with juices. Remove from the fryer and drain on a paper-lined plate. Here’s one case where “Made in America” is really important! When cooking, something you always want to be mindful of is having all of your ingredients in place (mise-en-place), especially when making this crawfish cream sauce. Thank you! The fried crawfish tails are best when served immediately. Mix all-purpose flour, corn flour and baking powder and salt (optional). ( Log Out /  Calories per serving of Fried crawfish tail 111 calories of Northern Lobster, (4 oz) 40 calories of Peanut Oil, (1 1tsp) 27 calories of Flour, white, (0.06 cup) 13 calories of … Dip crawfish tails into the egg mixture one at a time, drain a little and dip into the flour mixture. I like the way they’ll brand them “Boudreaux’s” or some other Cajun sounding name, then you look on the back and see “Product Of China”. Thanks for visiting my blog. Top fried crawfish tails recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. Drain crawfish. The crawfish cream sauce is made with thawed crawfish tails, cream, butter, and the onion/garlic/bell pepper mix. This is one instance where purchasing an American product makes a huge difference. Drop into hot oil at 375˚F and fry until golden brown, drain on paper towels. Recipe courtesy of Cajun Cuisine cookbook. When soft, add Cajun seasoning (Tony Chachere’s, Bernard’s, Richard’s, Zatarains or use corn oil 1 lb. Drain tails and roll in remaining flour. Fry in hot 350 degrees in a fryer for 1-1/2 to 2 minutes until done. Try our $10 Trial Subscription (3 issues). ( Log Out /  Trusted Results with Easy frozen crawfish tail recipes. pepper 1/2 c. water 1 egg, beaten 1 qt. Otherwise I might have to limited my crawfish menu this year. Shake off excess and dip in batter. Right from the bag to the deep fryer baby ENjoy with your favorite condiment! I turned them over using a slotted spoon to fry both sides part of the way through; don’t fry for an extended time. Place meat in a sifter and shake off excess flour. Step 3 Combine flour, remaining salt, and pepper in a large mixing bowl; mix well. Thanks for visiting my blog! For the catfish: Sprinkle the catfish with Creole seasoning. (Our dogs wait in high alert for one crawfish accidentally fall off the table; nothing is missed.). https://www.mccormick.com/zatarains/recipes/salads-sides/fried-crawfish-salad 1 cup black olives, pitted and quartered. See archive. 2 teaspoons minced garlic. Remember that crawfish caught in the “ old days ” we used a hydrogenated shortening for deep frying it... | the Weekday Kitchen one crawfish accidentally fall off the table ; nothing missed!, add remaining ingredients cleaned crawfish tails into the egg mixture one at a,... Mixing bowl ; mix well not often seen I might have to my. Way to serve this mudbug but it is important to remember that caught! S heart of this idea, but went with my cook ’ s instincts same quality just! 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