FRIED CRAWFISH TAILS - Appetizer

Fried Crawfish Tails (aka Popcorn Crawfish)

Makes 6 to 8 appetizer servings

1 pound peeled crawfish tails

1/2 cup buttermilk

1 egg white, beaten until slightly foamy

1 teaspoon salt

1/4 teaspoon Tabasco brand pepper sauce

1-1/2 cups fine dried bread crumbs

4 cups peanut oil for deep-frying

Combine crawfish tails, buttermilk, egg white, salt and Tabasco in a medium-size mixing bowl. Toss to coat evenly and let sit for about 10 minutes.

Put the bread crumbs in a large brown paper bag.

Heat the oil in a large, heavy pot or electric fryer to 360 degrees. Put the crawfish tails in the bag with the bread crumbs and shake to coat evenly. 

Fry the crawfish tails, 6 to 8 at a time, in the hot oil until they are lightly golden, about 3 minutes. Remove with a slotted spoon and drain on brown paper bags.