Ingredients
2 cups cornmeal
½ cup flour
SIDS SALT & PEPPER to taste
1 tsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
¼ tsp SIDS CRAZY LEMON
1 tsp onion powder
4 medium crayfish tails, cleaned in the shell
2 litres rice bran oil, for deep-frying
Directions
In a 4 litre-size zip-lock bag, combine the cornmeal, flour, SIDS SALT & PEPPER, cayenne, garlic powder, SIDS CRAZY LEMON and onion powder. Shake well.
Clean crayfish tails while keeping tail in the shell. Set aside.
Heat oil in a deep fryer or large, deep pot. The oil needs to reach 180°C.
Place half of the lobster 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 lobster tail at a time in the oil for about 4 minutes until lightly browned. Dry on paper towels.
