What a treat! In the old days, after a crawfish boil, we would sit at the end of our pier at the lake and pop the tails of any leftover crawfish for ettouphee or fried tails. The work was well worth it. Nowadays you can buy the crawfish tails, frozen with the fat, in one pound packages. Make sure you buy the ones from Louisiana.
In a bowl, combine the milk, beaten eggs and tabasco. Add the crawfish tails. Refrigerate for one hour. In another bowl, combine the flour with the creole seasoning. Taste to make sure it is salty and spicy enough. Heat oil to 350 degrees. Dredge the tails in the flour mixture, shake off excess, and place in hot oil. Fry for 1 to 2 minutes until golden brown. Serve with cocktail sauce.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 6|
|Calories from Fat: 95 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 513.1mg||158 %|
|Sodium 216.1mg||7 %|
|Potassium 580.5mg||15 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 38.7g|
|Protein 38.3g||55 %|
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Calories per serving: 418
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