Flash-Fried Louisiana Crawfish Tails with Cajun Cocktail Sauce

Shrimp golden fried and served with spicy, cool cocktail sauce.
Servings: 12


4 lb Louisiana Crawfish Tails, raw, peeled
5 cups Milk
4 ea Eggs
1 Tbsp Sherry vinegar
3 Tbsp Creole seasoning, divided
1 1/2 cups Ketchup
1/4 cup Original TABASCO® brand Pepper Sauce
1/4 cup Lemon Juice
2 Tbsp Horseradish
1 Tbsp Creole seasoning
3 qt Canola oil
6 cups Corn Flour
2 Tbsp Garlic Powder
Salt, to taste


For batter, combine milk, eggs, sherry vinegar and 2 Tbsp. Creole seasoning. Soak Louisiana Crawfish tails in batter for 1 hour. Reserve cold.
For Cajun Cocktail Sauce, combine ketchup, TABASCO®, lemon juice, horseradish and remaining 1 Tbsp. Creole seasoning in bowl and stir to combine. Reserve.
Fill 8-qt. stock pot with 3 qt. canola oil. Heat to 375°F and set heat to maintain temperature.
Combine corn flour and garlic powder. Remove crawfish tails from batter and toss in corn flour mixture to coat evenly. Work in small batches to fry crawfish tails in oil until golden brown. Remove from oil and drain onto paper towels to remove any excess oil.
Repeat cooking process with remaining crawfish.
Season with salt and serve with Cajun Cocktail Sauce on the side.

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