Description
These crispy, golden crawfish tails capture authentic Cajun flavors in every bite. The recipe blends traditional techniques with modern convenience to deliver perfectly fried tails that remain tender inside.
Crawfish tails soak in seasoned buttermilk before getting a coating of spiced flour-cornmeal mixture. The result gives you golden-brown morsels ready in minutes – perfect as snacks or po’boy fillings.
Ingredients
Scale
- 1 pound crawfish tails.
- 1 cup buttermilk.
- 1 cup all-purpose flour.
- 1 cup cornmeal.
- 2 tablespoons Cajun seasoning.
- 1 teaspoon salt (optional if Cajun seasoning contains salt).
- Hot sauce to taste.
- Peanut or canola oil for frying.
Instructions
- Combine buttermilk and hot sauce in a large bowl. Add crawfish tails and coat them well. Let them rest in the refrigerator for 1 hour.
- Mix flour, cornmeal, and Cajun seasoning in a separate bowl. Sample the mixture to check seasoning levels.
- Heat oil in your cooking vessel until it reaches 350°F (175°C).
- Take the crawfish from buttermilk and gently squeeze out extra liquid.
- Dredge crawfish in the flour mixture and shake off any excess.
- Cook in batches until golden brown, about 1-2 minutes.
- Lift them out with a spider strainer and place on paper towels.
- Add a pinch of salt right away if needed.
Notes
– Storage:Â Serve these fresh, but you can keep them in an airtight container for 1-2 days.
– Oil Temperature: Keep oil between 350-375°F for the best crispiness.
– Make Ahead: Your crawfish should stay frozen until you’re ready to cook.
– Seasoning Tip: Leftover boiled crawfish need less seasoning since they’re already flavored.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying