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Bayou Fried Crayfish    HT  HD Cajun  30mins

Serves 4     Hot  Seafood  Shellfish   Starter  Appetizer  Hors d’oeuvre   Louisiana  Nth America  North American

Ingredients
300g/11oz Cornmeal
300g/11oz Plain Flour
2 tbsp Dried Parsley
2 teasp Cayenne Pepper
1 teasp Black Pepper
1 teasp Salt
240ml/8fl.oz. Milk
3 Eggs
450g/1lb Peeled Crayfish (crawfish) Tails
Oil for deep frying

Instructions

1. Preheat the deep fat fryer to 180C/350F. Place the cornmeal, flour, parsley, cayenne, black pepper and salt in a mixing bowl and mix well. Place on a large plate and set aside.

2. In another bowl, mix together the eggs and milk.

3. Dip crayfish tails first in the egg and milk mixture, then roll then in the flour mixture to coat well on all sides.

4. Shake the excess flour off then deep fry for a few minutes until golden brown. You will probably have to do this in batches so as not to overload the fryer.

5. Drain on kitchen paper and serve hot
 

  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish

 

 

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