Ingredients:

  • 1 lb crawfish tails, peeled and deveined
  • 1 cup buttermilk
  • 1 tablespoon Louisiana-style hot sauce
  • 1 large egg
  • 1 cup all-purpose flour
  • 0.5 cup yellow cornmeal
  • 2 tablespoons salt-free Cajun seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 1 quart vegetable oil for frying

Instructions:

  1. Rinse the crawfish tails under cold water and pat them thoroughly dry with paper towels to ensure the batter adheres.
  2. In a medium bowl, whisk together the buttermilk, egg, and hot sauce until well combined.
  3. In a separate large bowl or heavy-duty bag, whisk together the flour, cornmeal, Cajun seasoning, garlic powder, paprika, and cayenne pepper.
  4. Submerge the crawfish tails in the buttermilk mixture, then toss them in the flour mixture until every tail is individually coated. Shake off excess flour.
  5. Heat oil in a heavy-bottomed Dutch oven to 350°F (175°C).
  6. Fry the tails in small batches for 2 to 3 minutes until golden brown and floating. Avoid overcrowding the pot.
  7. Remove with a spider strainer and place on a wire cooling rack set over a baking sheet to maintain crispness.
  8. Sprinkle with a pinch of extra Cajun seasoning while hot and serve with lemon wedges.