Fried Crawfish Tails Food

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.

CAJUN CRAWFISH FRIED RICE

Steps:

• Heat the olive oil in a large nonstick skillet over high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.
• Add the rice and cook, stirring, until warmed through, about 3 minutes. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes. Season with 1/2 teaspoon salt and stir in the scallions. Top with cilantro.

EASY CRAWFISH TAIL RECIPE

Steps:

• Add butter and olive oil to a large non-stick skillet over medium heat.
• Once hot, add minced garlic and sauté for about 1 minute or until fragrant.
• Add crawfish tails and sauté for about 1 minute on one side or until just beginning to turn pink. Then flip. (If your crawfish is already pre-cooked, you'll only need about 1 minute to heat them through.)
• Add wine and lemon juice and season with salt and pepper. Bring to a simmer for 1-2 minutes or until the crawfish tails are cooked through. (Make sure not to over-cook your crawfish meat.)
• Remove from the heat immediately. Sprinkle with chopped basil or parsley. Serve over pasta or rice and enjoy!

FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE

Steps:

• For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
• For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
• Serve the catfish with the crawfish au gratin sauce.

CAJUN POPCORN (BATTER-FRIED CRAWFISH)

Steps:

• Prepare the crawfish or shrimp and set aside.
• Blend eggs and milk; beat well.
• In a large bowl, combine the corn flour and all-purpose flour, sugar, salt, garlic, onion, peppers, thyme and bay leaves. Blend well. Gradually add the milk mixture, stirring well with a whisk. Let stand one hour at room temperature.
• Heat one inch of oil in a black iron skillet or use a deep-fat fryer. It is important that the oil be heated to a temperature as close to 370 degrees as possible. Coat the seafood with batter and drop it a few pieces at a time in the hot fat. This will be done in several batches. Cook, stirring occasionally, until golden brown all over, about two minutes total cooking time.
• As the food is cooked, drain well of paper towels. Serve with garlic mayonnaise on the side.