Fried Crawfish Tails Recipes

FRIED CRAWFISH TAILS

Fried Crawfish Tails image

What a treat! In the old days, after a crawfish boil, we would sit at the end of our pier at the lake and pop the tails of any leftover crawfish for ettouphee or fried tails. The work was well worth it. Nowadays you can buy the crawfish tails, frozen with the fat, in one pound packages. Make sure you buy the ones from Louisiana.

Provided by PapaLew

Categories Appetizers

Time 1h30m

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds Crawfish tails with the fat
1 cup milk
2 Eggs
Tabasco sauce
2 cups Flour
2 tablespoons Creole seasoning or to taste
Oil enough to cover bottom of skillet 1 inch

Steps:

In a bowl, combine the milk, beaten eggs and tabasco. Add the crawfish tails. Refrigerate for one hour. In another bowl, combine the flour with the creole seasoning. Taste to make sure it is salty and spicy enough. Heat oil to 350 degrees. Dredge the tails in the flour mixture, shake off excess, and place in hot oil. Fry for 1 to 2 minutes until golden brown. Serve with cocktail sauce.

Nutrition Facts : Calories 418 calories, Fat 10.53411 g, Carbohydrate 40.2360533333333 g, Cholesterol 513.1 mg, Fiber 1.51693336002032 g, Protein 38.3030666666667 g, SaturatedFat 3.07967366666667 g, ServingSize 1 1 Serving (294g), Sodium 216.083666666667 mg, Sugar 38.719119973313 g, TransFat 2.04818133333333 g

FRIED CRAWFISH TAILS

Fried Crawfish Tails image

A Louisiana favorite, crawfish tails are eaten boiled, fried, and cooked into many dishes. For this delicious variation, Willy Coln deep-fries the tails in a dark beer batter and serves them with spicy mayonnaise.

Provided by Great Chefs

Number Of Ingredients 21

Ingredients

Crawfish Tail Meat
Sherry
Flour
Eggs
Pinch of salt
Dark Beer
Dash of cayenne pepper, to taste
Salt and freshly ground pepper
Oil for deep frying
Egg Yolks
Lemon Juice
Dry Mustard
Worcestershire Sauce
Dash of Tabasco
Oil
Hot Water
Sherry
Chives
Ketchup
Dash of cayenne pepper, to taste
Salt and freshly ground pepper

Steps:

To prepare the crawfish: Marinate the tails in the sherry for 1 hour, or longer. Mix 1 cup of the flour, eggs, salt, and cayenne until smooth and slowly add the beer to make batter. The consistency should be like cake batter. Heat the oil to 365 F in a deep fryer or deep saucepan. Drain the tails and roll in the remaining flour, shaking off the excess, and dip in the batter. Fry the tails in the hot oil until golden brown. Remove with a slotted spoon or wire skimmer and drain on paper towels. To prepare the sauce: Beat the yolks with the lemon juice, mustard, Worcestershire sauce, and Tabasco. Slowly drizzle in the oil while beating, forming mayonnaise base. Whisk in the hot water to stabilize the sauce. Fold in the remaining ingredients and adjust the seasoning. To serve: Mound hot crawfish tails in a basket lined with napkins or on a platter. Pass the sauce on the side.

CRAWFISH TAILS RECIPE - (3.9/5)

Crawfish Tails Recipe - (3.9/5) image

Provided by Bigeasy110

Number Of Ingredients 8

Ingredients

2 Eggs
1 (5oz) can evaporated milk
1 Tblsp of Baking Powder
2 Tblsp of Vinegar
1 lb of peeled crawfish tails
Creole Seasoning
1 Cup All Purpose Flour
Oil for frying

Steps:

In a large bowl, mix eggs, milk, baking powder and vinegar. Season crawfish tails with Creole seasoning and marinate in mixture at last 1 hour. Remove, dip each crawfish tail in flour and deep fry in 380F oil until golden brown. 4 Servings

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