Fried crawfish tails

Louisiana shrimp fry is good. I use my leftovers and the fat for etouffee. All crawfish tails I have ever seen for retail sale have been pre-cooked, but I knew what you meant.

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You frying raw crawfish tails?

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I've never seen any raw ones that weren't wiggling or walking backwards. I'm not sure how you read otherwise??

If I were going to boil leftover tails from a crawfish boil, I would use Louisiana shrimp fry. It's easy and has a good spice.

The frozen crawfish tails you see for sale in the stores have been pre-cooked.

What is confusing?

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Does anyone fry the tails after the boil

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i'd say just about everyone has.

We peel them uncooked and fry them from raw. They are so much better than using the ones that are cooked already

So no seasoning I guess since they are boiled already

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He should have stopped after the first sentence.

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Sometimes, I struggle communicating with North Louisiana folks.

Let's break this down. The OP asks:

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Does anyone fry the tails after the boil. If so what’s your method

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You reply:

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Louisiana shrimp fry is good

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You are off to a great start. To us readers it seems like we are about to get some info and methodology on frying leftover crawfish tails. But then you say:

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I use my leftovers and the fat for etouffee

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So wait a minute. You don't in fact ever fry leftover crawfish tails? All you do is make etouffee? Who asked about etouffee? And then:

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All crawfish tails I have ever seen for retail sale have been pre-cooked

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Um, cool story bro. But who cares? The least you could have done was go ahead and give us your pre-cooked retail crawfish tail frying method. But you don't. And then you throw this in:

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but I knew what you meant

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What do you think he meant? I think he meant:

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Does anyone fry the tails after the boil. If so what’s your method

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To which you should have just answered:

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Louisiana shrimp fry is good

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And left it at that.

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You are the crawfish tail king of the FDB.

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Quite the opposite. I've never fried a crawfish tail in my life. The only thing I know to do is use Louisiana shrimp fry

Jesus, anyone with reading comprehension skills beyond that of a third grader knew what he meant.



Louisiana shrimp fry works.

He typically doesn't do it because he prefers étoufée.

If you have fried tails, you've fried precooked tails.



But don't let a little common sense get in the way of the general whininess, pretentiousness, and general douchebaggery that this board applauds.




I prefer a very lightly seasoned flour and corn starch mix. Works well and not overly heavy.

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Sometimes, I struggle communicating with North Louisiana folks.

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I'm from and still reside in Lafourche Parish. Though I did spend my high school football years playing for Winnfield Sr. High.