Spicy Fried Crawfish Tails Recipes

FRIED CRAWFISH TAILS

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.

FRIED CRAWFISH TAILS

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.

CRAWFISH MICHELLE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a 2-quart casserole dish with cooking spray.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the chopped onion and shallots; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce heat to medium and simmer until the chicken stock has reduced to half its original volume, about 5 minutes. Pour in the heavy cream; whisk in the Dijon mustard, horseradish, cayenne pepper, paprika, salt, and pepper. Bring to a simmer and cook 3 to 5 minutes, stirring occasionally.
• While the sauce is cooking, melt 3 tablespoons of butter in a skillet over medium heat. Stir in the garlic and green onions; cook and stir until the aroma of the garlic has mellowed, about 5 minutes. Add the crawfish tails and cook until hot. Stir the crawfish mixture into the sauce along with the Parmesan cheese. Pour into the prepared casserole dish and sprinkle with bread crumbs.
• Cook under the preheated broiler until the bread crumbs are golden brown. Let stand for a few minutes before serving.

SPICY FRIED CRAWFISH TAILS

Steps:

• 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.