- 1 pound crayfish tails, peeled
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 1/2 cup milk
- 2 eggs, lightly beaten
- 2 1/2 cups all-purpose flour
- Vegetable oil
- Cocktail sauce
How to Make It
Sprinkle crayfish tails with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
Combine milk, eggs, and 1/2 teaspoon salt in a medium mixing bowl; mix well. Add crayfish, and stir until moistened.
Combine flour, remaining salt, and pepper in a large mixing bowl; mix well. Add half of crayfish tails, tossing gently until well coated. Repeat procedure with remaining crayfish.
Heat 1/2 inch oil in a 9-inch skillet to 350°. Fry crayfish tails, a few at a time, until lightly browned; drain on paper towels. Serve immediately with cocktail sauce.