Flash-Fried Louisiana Crawfish Tails With Cajun Cocktail Sauce
Makes 12 appetizer portions. Recipe is from the Louisiana Seafood Promotion and Marketing Board.
5 cups milk
1 tbl. sherry vinegar
3 tbls. Creole seasoning, divided
4 lbs. crawfish tails, raw and peeled
11/2 cups ketchup
1/4 cup Tabasco sauce
1/4 cup lemon juice
2 tbls. horseradish
1 tbl. Creole seasoning
3 qts. canola oil
6 cups corn flour
2 tbls. garlic powder
Salt, to taste
1. For batter, combine milk, eggs, sherry vinegar and 2 tablespoons Creole seasoning. Soak crawfish tails in batter for an hour, chill and reserve.
2. For the sauce, combine ketchup, Tabasco, lemon juice, horseradish and remaining Creole seasoning in a bowl and stir to combine. Set aside.
3. Fill an 8-quart stock pot with 3 quarts oil. Heat to 375 degrees and set heat to maintain temperature.
4. Combine corn flour and garlic powder. Remove crawfish tails from batter and toss to coat evenly. Working in small batches, fry tails in oil until golden brown. Drain onto paper towels, then season with salt and serve with sauce.