- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Fried crawfish tails?
Posted on 4/6/11 at 7:41 pm
Posted on 4/6/11 at 7:41 pm
What do you guys use to batter your crawfish tails? Looking for something a little different than eggs and flour. Maybe mustard/beer and flour 
4
Posted on 4/6/11 at 7:44 pm to lsuguru
50/50 corn flour and corn meal.
Posted on 4/6/11 at 7:50 pm to lsuguru
when i was a kid, this was the only way that my grandparents could get my cousins from ohio to eat crawfish...and they had to tell them it was shrimp...they were convinced crawfish were insects, not shellfish...dumbasses 
Posted on 4/6/11 at 10:32 pm to lsuguru
i am not a huge fan of fried crawfish
Posted on 4/7/11 at 11:23 am to threeputt
Soak in Buttermilk dredge in seasoned self rising flour. Fresh fried crawfish talis are hard to beat.
Posted on 4/7/11 at 11:32 am to lsuguru
quote:
i am not a huge fan of fried crawfish
Same with popcorn shrimp.
However, I have a recipe somewhere which is a wet batter with crab boil in the mix, which is very tasty. I can't recall where I got it. It might be in Kevin's Graham's Windsor Court cookbook. I use his tarter sauce with it, sometimes.
I'd share it, but my kitchen is packed up right now and I can't get to where I have it.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News