Fried Crawfish Tails

Course : Cajun
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1 pound crawfish tail meat
1/2 medium lemon
1 1/2 cups plain flour
1 bottle Louisiana hot sauce
1 1/2 teaspoons baking powder

Preparation / Directions:

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

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