Fried Crawfish Tails

• servings: Makes 4 Servings

Ingredients

2 Eggs

5oz evaporated milk

1 Tablespoon baking powder

2 Tablespoons white vinegar

1 Lb peeled crawfish tails

1 Cup all purpose flour

Tony Chachere's Original Creole Seasoning

Oil for frying

Directions

In a large bowl, mix eggs, milk, baking powder, and vinegar. Season crawfish tails with Tony Chachere's Creole Seasoning and marinate in mixture covered at least 3 hours in the refrigerator. Remove, and dip each tail in flour and deep fry in 375 degree oil until golden brown.

Crawfish dipping sauce

3/4 Cup mayonnaise

1/2 Cup ketchup

1 1/2 Tablespoons prepared horseradish

Lightly sprinkle with Tony Chachere’s Creole Seasoning

Mix all ingredients together and serve.

Notes

Adjust horseradish to taste