Makes 6 servings • Large deep cast-iron skillet • Deep-fry thermometer
2 pounds crawfish tail meat (thawed if frozen)
Salt and black pepper
Duck Commander Cajun Seasoning (mild or zesty)
3 large eggs, beaten
2 cups all-purpose flour
Vegetable oil, for frying
1. Season the crawfish with salt, pepper, and Cajun seasoning. Dip the crawfish in the eggs (this is called an egg wash) then roll them in flour (this will keep the tails from sticking to each other when cooking).
2. Fill the skillet about halfway with oil and heat the oil to 350°F over medium-high heat. Add the crawfish tails a handful at a time and cook until golden brown and just done, about 1 minute. Drain on paper towels and eat quickly.
A Note from Miss Kay
Crawfish dishes are practically their own food group in Louisiana. We boil, fry, steam, bake, add them to other dishes, or serve it alone. But any way we serve it, it gets eaten!