ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fried Crayfish

Yield 4 servings

Ingredients

  • 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

  1. Sprinkle crayfish tails with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

  2. Combine milk, eggs, and 1/2 teaspoon salt in a medium mixing bowl; mix well. Add crayfish, and stir until moistened.

  3. 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.

  4. 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.

Oxmoor House Homestyle Recipes