02-04-2004, 09:32 PM
1 cup flour
1/2 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon baking powder
1 pound large cooked and peeled crawfish tails
1 egg, beaten
1/2 teaspoon prepared mustard
1/4 cup evaporated milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
In a bowl beat the eggs, add the milk, prepared mustard,
salt, pepper, and garlic powder. Mix well. In another
bowl, sift the flour, cornmeal and baking powder together
and stir well to blend ingredients.
Dip the crawfish tails in the egg-milk mixture, one at a
time. Let drain a little then dip in cornmeal-flour mixture.
Put on a plate until you have enough to fry. Drop in deep
hot fat (390-400 degrees) and cook until golden brown.
Drain on paper towels. Serve hot with catsup or tarter
sauce.
[signature]
1/2 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon baking powder
1 pound large cooked and peeled crawfish tails
1 egg, beaten
1/2 teaspoon prepared mustard
1/4 cup evaporated milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
In a bowl beat the eggs, add the milk, prepared mustard,
salt, pepper, and garlic powder. Mix well. In another
bowl, sift the flour, cornmeal and baking powder together
and stir well to blend ingredients.
Dip the crawfish tails in the egg-milk mixture, one at a
time. Let drain a little then dip in cornmeal-flour mixture.
Put on a plate until you have enough to fry. Drop in deep
hot fat (390-400 degrees) and cook until golden brown.
Drain on paper towels. Serve hot with catsup or tarter
sauce.
[signature]