FRIED CRAWFISH

Soak crawfish tails in buttermilk for at least 30 minutes.

In a large bowl, combine cornmeal, flour, cayenne pepper, paprika, garlic powder, onion powder, black pepper, and salt.

Heat vegetable oil in a deep fryer or large pot to 350°F.

Remove crawfish from buttermilk and let excess drip off.

Dredge crawfish tails in the cornmeal mixture until well coated.

Carefully add coated crawfish to the hot oil in batches.

Fry crawfish until golden brown, about 3-4 minutes.

Use a slotted spoon to transfer fried crawfish to a paper towel-lined plate.

Repeat with remaining crawfish, ensuring oil temperature remains consistent.

Serve hot with lemon wedges and hot sauce on the side.

Garnish with chopped parsley before serving.

Spice Level:

Dietary

Allergens