Crawfish (Crayfish) tails fried to crispy perfection, bursting with bold Cajun flavors in every bite. This easy-to-follow recipe is the ultimate taste of Louisiana, bringing a spicy kick to your dinner table. Satisfy your cravings for Southern-style cuisine with this irresistible dish.

Why You’ll Love This Recipe

• Delicious Taste. To complement their natural seafood flavor, a number of seasonings, herbs, and sauces can be added to a dish that features fried crawfish tails. It’s a great appetizer or main dish thanks to the fried tails’ extra crunch and flavor.
• Quick and Easy Preparation. The ingredients for a simple dish of fried crawfish tails are few. Because of this, they are great for when you need a quick meal but don’t have a lot of time on weeknights.
• Versatile. Crawfish tails are a versatile dish that can be enjoyed as an appetizer, main course, side dish, or snack when deep fried. You can also spice up your salads, soups, and casseroles by adding them.

Fried Crawfish Tails Ingredients

• Crawfish Tails. The recipe relies on these, so be sure to peel and devein them before using them. You should use cold water to clean the tails and pat them dry with a paper towel. They need to be refrigerated until they are needed.
• Flour. The crawfish tails will be dredged in the flour in preparation for frying. Using an all-purpose or cake flour, which is flavorless and mild, is essential. Sift the flour into a bowl with the rest of the dry ingredients.
• Salt. The crawfish tails’ natural flavor is enhanced with the addition of salt, making it a crucial component of the recipe. It should be incorporated into the flour while sifting.
• Ground The Spice is Known As Black Pepper. This spice is perfect for those who prefer a more understated taste. It should be incorporated into the flour while sifting.
• Garlic Powder. To give the dish a subtle garlic taste, garlic powder is used. It should be incorporated into the flour while sifting.
• Paprika. Paprika is used to enhance the color and flavor of the dish. It should be incorporated into the flour while sifting.
• Cayenne Pepper. This seasoning gives the dish a pleasant kick. It should be incorporated into the flour while sifting.
• Egg. Crawfish tails will be coated in a flour and egg mixture. In a bowl, beat it until it’s completely smooth.
• Buttermilk. Crawfish tails get a flavor boost from the buttermilk, and the flour coating stays put, thanks to the buttermilk. It needs to be put into the egg mixture and blended in thoroughly.
• Vegetable Oil. Fry the crawfish tails in some vegetable oil. Put it in a large, deep pot or skillet and heat it to 350 degrees Fahrenheit.

Are Fried Crawfish Tails Healthy?

Due to the high calorie and fat content from the oil used in the frying process, fried crawfish tails should not be considered a healthy food option. Regular consumption of fried foods is associated with weight gain, heart disease, and high cholesterol, but eating them occasionally as a treat or indulgence is fine as part of a healthy diet.

What is the best batter for fried crawfish tails?

Fried crawfish tails are commonly coated in a buttermilk batter. The buttermilk adds a tangy flavor and helps tenderize the crawfish meat. The batter is made by combining a beaten egg with buttermilk, followed by the addition of flour, salt, pepper, garlic powder, paprika, and cayenne pepper.

How To Tell If Fried Crawfish Tails Are Done?

It is customary to serve fried crawfish tails when they have reached a golden brown and crisp texture. Cutting into one and seeing if the meat is opaque all the way through is another way to tell if they’re done. Crawfish, if overcooked, can become tough and dry.

What Else Can I Add To These Fried Crawfish Tails?

The salt, pepper, garlic powder, paprika, and cayenne pepper listed in the ingredients can all be adjusted to suit individual tastes. For even more flavor, have some tartar sauce, remoulade, or hot sauce on the side to dip your fried crawfish tails in. Beer, cornstarch, or baking powder can be added to the batter for an airier, crispier result.

How To Make Fried Crawfish Tails

• Sift The Flour, Salt, Black Pepper, Garlic Powder, Paprika, And Cayenne Pepper Into A Medium Bowl.
• Beat the egg until smooth in a separate bowl, then add the buttermilk and stir until combined.
• Coat the crawfish tails evenly with the flour mixture by dipping them in the egg mixture and then rolling them in the flour mixture.
• In a deep skillet or pot, bring vegetable oil to 350 degrees Fahrenheit.
• Add the crawfish tails to the hot oil with care and fry for three to five minutes, until golden brown.
• Remove the fried crab tails from the oil and place them on a plate lined with paper towels.
• Serve the fried crab tails with your preferred dipping sauce hot.

What To Serve With Fried Crawfish Tails?

• Corn On The Cob. Crawfish tails are traditionally served with corn on the cob. The corn should be boiled until tender and then brushed with melted butter, salt, and pepper. The corn should be served with the fried crawfish tails. The savory, spicy fried crawfish tails are nicely balanced by the sweet corn.
• Coleslaw. Fried crawfish tails taste great with a side of crunchy, cold cole slaw. Make your own cole slaw by combining shredded cabbage, carrots, and onions. Use mayonnaise, vinegar, sugar, and a pinch of celery seed to make a tasty dressing. Coleslaw is a great complement to fried crawfish tails because it provides a different flavor profile.
• Hush Puppies. In the same way that fried crawfish tails and hush puppies are both delicious, so are hush puppies, which are savory deep-fried treats. Combine Onion, Garlic, and Herbs into a Cornmeal Batter for a Savory Batter. Batter the crawfish tails and deep-fry them in hot oil until golden brown; serve with the batter. With their satisfying crunch, Hush Puppies make a welcome contrast to the spicy crawfish.
• Rice Pilaf. Fried crawfish tails are delicious with rice pilaf as a side dish. Add onion, garlic, and butter to a pan, then add rice and broth. Let it cook on low heat until the rice is tender, then add seasonings. The Creamy And Comforting Texture Of The Rice Pilaf Works Beautifully With The Fried Crawfish Tails.
• French Fries. If you’re serving fried crawfish tails, French fries are a must. Thinly slice potatoes and deep-fry them in hot oil until they’re golden and crispy. You can sprinkle salt on the fries and serve them with ketchup or another dipping sauce. The savory fries are a great complement to the fiery crawfish.
• Baked Potato. In addition to the fried crawfish tails, a hearty baked potato is a wonderful side dish. Toss tender potatoes with butter, sour cream, and chives after baking until potatoes are tender. The crispy coating on the crawfish tails is an excellent complement to the potato’s creamy texture, and the toppings give it some extra flavor.
• Salad. To counteract the richness of the fried crawfish tails, serve them with a crisp and refreshing salad. Start With A Base Of Mixed Greens, And Add In Tomatoes, Cucumber, And Onions. Use a light vinaigrette or a creamy ranch dressing for the dressing. Salad’s crispness will be a nice counterpoint to the richness of the fried crawfish tails.

Recipe Variations

• Spicy Fried Crawfish Tails. In this version, the fried tails are made spicier with a blend of chili powder, cayenne pepper, garlic powder, and paprika. If you add some spices to the batter, the crawfish tails will have a special, flavorful kick.
• Beer-Battered Fried Crawfish Tails. The beer-based batter gives these fried tails an interesting twist. The crawfish tails are made even better by the subtle sweetness that the beer brings to the dish.
• Parmesan-Crusted Fried Crawfish Tails. Parmesan cheese is incorporated into the batter for this variant. The cheese enhances the fried tails’ flavor and creamy texture beautifully.
• Cajun Fried Crawfish Tails. Cajun spices are used to give these fried tails a special flavor in this variant. The tails will have some kick thanks to the onion powder, cayenne pepper, and paprika.
• Panko-Crusted Fried Crawfish Tails. The fried tails in this variant get their crunch from Panko breadcrumbs. The Panko gives the tails a great crunch and flavor.
• Coconut-Fried Crawfish Tails. The shredded coconut in the batter gives these fried tails an interesting flavor. The coconut improves the flavor of the crawfish tails with its subtle sweetness.
• Tempura-Fried Crawfish Tails. In this version, the fried tails are coated in a tempura-style batter, which gives them a fluffy, crunchy texture. The Tails have their own distinctive taste and texture thanks to the tempura-style batter.
• Buffalo-Style Fried Crawfish Tails. The fried tails get their own flavor profile in this variant thanks to a combination of hot sauce, butter, and seasonings. The tails will have some serious heat after being doused in hot sauce and melted butter.

How To Store Fried Crawfish Tails?

• In The Fridge. In order to keep the tails fresh, they should be refrigerated in an airtight container. We recommend using the seats within two to three days. The tails can be frozen in a freezer-safe container if they need to be kept for a longer period of time.
• In The Freezer. Fried crawfish tails can be stored indefinitely in the freezer if they are stored in a freezer-safe container with a tight lid. The tails can keep for up to three months in the freezer. If you want to keep the tails fresh for as long as possible, it’s best to store them in the deepest part of your freezer and use a good seal.
• To Reheat. The tails need to be put on a baking sheet covered in parchment paper. Then, bake the tails for 10 to 15 minutes at 350 degrees. Make sure the tails are hot and crispy before serving. The tails can also be microwaved for 30-45 seconds to reheat.

Try More Recipes:

• Ina Garten Shrimp Paella
• Pioneer Woman Alfredo Sauce
• Pioneer Woman Crab Cakes Recipe

Fried Crawfish Tails Nutrition Facts

Amount Per Serving

• Calories 320
• Total Fat 12g
• Saturated Fat 6g
• Trans Fat 0g
• Cholesterol 65mg
• Sodium 1.6mg
• Total Carbohydrate 28g
• Dietary Fiber 0g
• Sugars 4g
• Protein 25g

Nutrition Facts Source: Source