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Fried Crawfish Tails II

Source of Recipe

From "The Complete Southern Cookbook" by Tammy Algood


Recipe Introduction

"Evaporated milk adds another layer of sweetness to these fried delicacies. Don't worry about ever having to store leftovers of this dish."

List of Ingredients

• Vegetable oil for frying
• 1 egg, lightly beaten
• ¼ cup evaporated milk
• ½ tsp prepared mustard
• ¾ tsp garlic salt
• ¼ tsp black pepper
• 1 cup all-purpose flour
• ½ cup plain cornmeal
• ½ tsp baking powder
• 2 pounds large crawfish tails


Recipe

Pour the oil to a depth of 2 inches in a large cast-iron skillet. Place over medium-high heat and bring to 375°F.

Meanwhile, in a medium bowl, whisk together the egg, milk, mustard, garlic salt, and pepper. Blend well and set aside. In a shallow bowl, combine the flour, cornmeal, and baking powder, stirring well.

Dip the crawfish tails in the egg mixture and dredge in the flour mixture. Place on a wax paper-lined plate until half the tails are ready to fry. Carefully drop in the hot oil and cook until golden brown, about 2 minutes. Drain on paper towels and repeat with the remaining crawfish.
Serve with cocktail sauce or lemon butter.

Makes 6 appetizer servings