Fried Crawfish Tails

This is a New Orleans-style fry that treats Louisiana crawfish tails like they deserve to be treated. A sherry soak before battering is the move that sets this apart from any old fish fry. The wine tenderizes the delicate tail meat and adds a deep backnote the batter carries right through the oil.

Dark beer in the batter is a must. The CO2 creates lift for a shatter-crisp coating, and the malt notes in a good dark lager or stout pair beautifully with shellfish. Pancake-batter consistency is the target, too thick and you get a bready crust, too thin and it won’t cling.

The homemade remoulade is the real prize. Build it like a classic mayonnaise with yolks, lemon, mustard, and oil drizzled in slowly until thick. The tablespoon of hot water is a stabilizer trick, it prevents the emulsion from breaking and keeps the sauce glossy.

Fry hot at about 375°F (190°C), working in small batches so the oil stays at temperature.

Chef Tips

• Pat crawfish dry after the sherry soak, wet tails cause splattering and sog.
• Let batter rest 10 minutes before dipping, the flour hydrates and the batter coats better.
• Drain fried tails on a rack, not paper towels, to keep them crisp on all sides.
• Make the remoulade an hour ahead and refrigerate, flavors deepen as it sits.

Variations

• Substitute shrimp or catfish nuggets for crawfish out of season.
• Add a tablespoon of Creole seasoning to the flour dredge for more punch.
• Swap the sauce for tartar sauce or a quick aioli if tomato and Tabasco aren’t your thing.