How to Deep Fry Crawfish
The savoury flavours of fried crawfish are extremely popular in most coastal areas of the world but they are enjoyed the most in Louisiana. The delicacies of the sea combined with the spices of the south in Cajun cuisine, which results in very delicious meals. Deep frying the crawfish is not as simple as it appears because even the slightest of mistakes can affect the taste of the dish. By learning to deep fry the crawfish at home, you can make it very easy for you to impress your guests without having to spend a lot.
Prep time: 35 min
Frying time: 25 min
Total time: 1 hour
Yield: 6 persons
Utensils: Lg bag, sharp knife and deep frying pan
Ingredients:
Crawfish: 1 to 2 lbs
Salt: as per taste
Pepper: as per taste
Eggs: 2 to 4
Milk: ¾ of a cup
Flour: 1 cup
Butter: as per taste
Instructions
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1
Pierce the seafood bag
In order to create a small hole at the bottom, you are required to pierce the seafood bag with a sharp knife. You can now saturate the crawfish bag with water. Empty the bag and go through the same process again. -
2
Put a salt container in the bag
You may seal the bag once again and put a whole container of salt in it. Shake the salt container before doing that and make sure that there is enough water in the crawfish filling bag. You may now allow the crawfish to sit in water for approximately 15 minutes before repeating the process again. -
3
Create a mixture and dip the crawfish
Having whipped your eggs, you need to mix salt into the milk. Now mix the whipped eggs with the milk mixture and blend them nicely. You may now dip each piece of your crawfish in the mixture one by one and make sure that no area is deprived of the milk and eggs mixture. -
4
Fry the crawfish
After mixing salt and pepper into the flour, you should melt butter into a deep frying pan. Pick a crawfish dipped in the milk mixture and put into the flour mixture. You may do the same for all the crawfish pieces. -
5
Add crawfish to the melted hot butter
Place the crawfish in the hot butter in the skillet over medium to high heat. Keep an eye on the crawfish until it is done but make sure that you do not add too many pieces at the same time so that you can easily turn them around.
