Post by gypho on Mar 6, 2008 12:12:58 GMT 9.5
This is what I've been hungry for since I got part of my appetite back. LOL
Tonight, a step-by-step tutorial of deep-frying crawfish tails (already boiled and picked from the shells), steak fries, and shells n cheese.....
See this little gadget? It's a lard/oil/grease strainer. It's what I put bacon grease in, or french fry grease in, or chicken grease in (leftover, of course). Then I can re-use it until it's no good anymore. Fish grease, btw, only gets re-used for fish, and you don't even have to KNOW it's fish grease - you can tell it by the smell.
Skillet filled to about 1/2 way with leftover oil/lard/grease.......
Seasoned Self-Rising Flour in a ziploc baggie that I re-use, I just put the leftover flour in the freezer for next time......
Seasoned Self-Rising Cornmeal Mix.......
Seasoning of my choice tonight....... I just added about a Tablespoon and tasted the cornmeal, until it tasted right to me.
Crawfish, thawed out... these are from last year, I had them foodsavered after the crawfish boil we had last March - or was it April? - anyway, Nancy and Frank were here...... those bad boys were GOOD [at the boil]!!!
One egg, 2 Tablespoons of milk, scramble together....... then add drained crawfish..... stir together until crawfish are completely coated....
Take this much self-rising flour....... and add it over the top of your crawfish/egg/milk mixture...... stir, stir, stir... completely coating crawfish again....
This is what you get --- sticky crawfish (that's what you want)....
Then, you pour the whole bowl (about a pound) of crawfish over into the baggie with the cornmeal mixture in it and ziploc it, then turn it over and over and over until each individual tail is coated with the cornmeal....
With your fire on high, place one crawfish tail and one steak fry into the hot oil.... when they're golden and floating, take'em out - and turn your heat down to medium-high....
Make sure you use a screen over your skillet or the grease will pop you good. Then put a lid on it to seal in the steam, or the crawfish will be too "crisp" and not "juicy" enough.
It will only take ONE or TWO minutes for these to heat up and brown on the outside (remember, they're fully cooked already!)....
The full meal...... and my plate on left, son's on right........
Believe it or not, there were leftovers. I can't believe I ate as much as I did, LOL!!!
Tonight, a step-by-step tutorial of deep-frying crawfish tails (already boiled and picked from the shells), steak fries, and shells n cheese.....
See this little gadget? It's a lard/oil/grease strainer. It's what I put bacon grease in, or french fry grease in, or chicken grease in (leftover, of course). Then I can re-use it until it's no good anymore. Fish grease, btw, only gets re-used for fish, and you don't even have to KNOW it's fish grease - you can tell it by the smell.
Skillet filled to about 1/2 way with leftover oil/lard/grease.......
Seasoned Self-Rising Flour in a ziploc baggie that I re-use, I just put the leftover flour in the freezer for next time......
Seasoned Self-Rising Cornmeal Mix.......
Seasoning of my choice tonight....... I just added about a Tablespoon and tasted the cornmeal, until it tasted right to me.
Crawfish, thawed out... these are from last year, I had them foodsavered after the crawfish boil we had last March - or was it April? - anyway, Nancy and Frank were here...... those bad boys were GOOD [at the boil]!!!
One egg, 2 Tablespoons of milk, scramble together....... then add drained crawfish..... stir together until crawfish are completely coated....
Take this much self-rising flour....... and add it over the top of your crawfish/egg/milk mixture...... stir, stir, stir... completely coating crawfish again....
This is what you get --- sticky crawfish (that's what you want)....
Then, you pour the whole bowl (about a pound) of crawfish over into the baggie with the cornmeal mixture in it and ziploc it, then turn it over and over and over until each individual tail is coated with the cornmeal....
With your fire on high, place one crawfish tail and one steak fry into the hot oil.... when they're golden and floating, take'em out - and turn your heat down to medium-high....
Make sure you use a screen over your skillet or the grease will pop you good. Then put a lid on it to seal in the steam, or the crawfish will be too "crisp" and not "juicy" enough.
It will only take ONE or TWO minutes for these to heat up and brown on the outside (remember, they're fully cooked already!)....
The full meal...... and my plate on left, son's on right........
Believe it or not, there were leftovers. I can't believe I ate as much as I did, LOL!!!