Preparation

In another bowl, combine cornmeal, flour, Cajun seasoning, salt, and black pepper.

Mix Dry Ingredients

Remove the crawfish tails from the buttermilk and allow excess to drip off. Dredge the crawfish tails in the cornmeal mixture until well coated.

Coat Crawfish

In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).

Heat Oil

Carefully add the coated crawfish tails to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy.

Fry Crawfish

Remove the fried crawfish from the oil and place them on paper towels to drain excess oil. Serve immediately.

fried crawfish

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!