Ingredients
2 cups cornmeal
½ cup flour
SIDS SALT & PEPPER
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
2 kg crayfish tails, cleaned, in the shell
Rice bran oil for frying
Directions
In a large zip-lock bag, combine the cornmeal, flour, SIDS SALT & PEPPER, cayenne, garlic powder and onion powder then shake well.
Clean crayfish tails while keeping tail in the shell then set aside.
Heat oil in a deep fryer or large, deep frypan. The oil needs to reach 185°C.
Place half of the crayfish tails in the bag, shake well to coat the tails complete. Remove tails, set on a rack over a tray to catch any drippings and keep the work area clean. Repeat with remaining tails.
Deep fry one crayfish tail at a time in the oil for about 4 minutes until lightly browned. Let fried tails dry on paper towels.
