Ingredients

The following ingredients have 5 Servings
  • 1 pound cooked crawfish tail meat, thawed if frozen, rinsed and drained
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (I used Tabasco)
  • 3/4 cup AP flour
  • 1/2 cup yellow corn meal
  • 1 tablespoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Enough peanut or vegetable oil to fill a large frying pan about an inch

Instruction

  • Stir the buttermilk and hot sauce together and add the crawfish meat. Let marinate in the mixture for about 20 minutes.
  • In the meantime, make the breading by whisking the flour, corn meal, cayenne, salt and pepper together and then place in a small paper or plastic bag.
  • After the 20 minutes, drain the crawfish meat well.
  • Heat the oil in the frying pan until almost smoking. Add about a third of the crawfish to the flour filled bag and coat well. Fry the crawfish in the oil for no more than 2 minutes or until golden.( Remember the meat is already cooked ). Remove with a spider or large slotted spoon and drain on paper toweling. Repeat with the rest of the crawfish.