Preparation:
Place meat in a pan and sprinkle lightly with Louisiana Hot Sauce. Stir and repeat twice more. (Do not saturate with hot sauce). Squeeze 1/2 lemon on meat. Season to taste (preferably with 3 level teaspoons of Tony's Creole Seasoning).
Mix flour and baking powder and coat the tail meat. Place meat in a sifter and shake off excess flour. Fry at 385F until done (usually 1-1/2 to 2 minutes in a commercial fryer and 3 to 4 minutes in a smaller fryer). Fred, the Northern Caju |
