CP_Crawfish_BIG

 

CULINARY PRODUCTIONS
MIKE DESORBO AND DAVID BAIN

1 cup all purpose flour
1 cup cornmeal
½ white onion, chopped
½ red pepper, chopped
1 cup chopped crawfish tails
¾ cup milk
5-6 cups vegetable oil

Add all ingredients together in a medium size mixing bowl and whisk together (should be the consistency of a thick pancake batter – you may need to add water if needed to thin your mix.) Heat vegetable oil to 375 degrees. Form fritters using a hush puppu scoop and carefully drop fritters into oil. Fry for 3-4 minutes or until fritters begin to float. Scoop fritters out of oil onto a plate with paper towels to drain.