Serves: 6
Total Calories: 1,483
Preheat oven to 250°. In bowl, mix flour, salt, pepper, crab boil, and eggs. Add milk, a teaspoon at a time, until batter is thick. Season crawfish with salt and Cayenne. Add to batter and let stand at least an hour.
In Dutch oven, heat oil until a wooden kitchen match floating on top ignites. Drop crawfish into hot oil, a handful at a time, making sure to separate them as they cook. Fry until golden brown, about 1 minute. Drain on a platter lined with paper towels, and keep warm in oven. When all crawfish have been fried, serve immediately.
This Spicy Fried Crawfish Tails recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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