Honey Garlic Crawfish Fries

Ingredients :

1 lb of crawfish tails, freshly extracted from shells

1 cup of all-purpose flour

1 tsp paprika

1 tsp cayenne pepper

Salt and pepper, to taste

1 cup of buttermilk

Vegetable oil, for frying

For the honey garlic sauce:

1/4 cup of butter

2 cloves of garlic, minced

1/4 cup of honey

1/4 cup of soy sauce

2 tbsp of rice vinegar

Equipment:

Deep fryer or large pot

Tongs

Slotted spoon

 Instructions:

Clean and devein the crawfish, making sure to remove the tail meat from the shells.

In a mixing bowl, blend the flour, paprika, cayenne pepper, salt, and pepper until well combined.

In a separate bowl, pour in the buttermilk.

Dip each crawfish tail into the buttermilk and then coat it in the flour mixture. Repeat until all the tail meat is coated.

Allow the coated crawfish tails to chill in the refrigerator for at least 30 minutes.

Heat the oil in a deep fryer or large pot to 350°F.

Carefully add the coated crawfish tails to the hot oil and fry for 2-3 minutes, or until golden brown.

Using tongs, remove the fries from the oil and place them on a plate lined with paper towels to drain.

In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.

Stir in the honey, soy sauce, and rice vinegar, then bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce thickens.

Toss the cooked crawfish fries with the honey garlic sauce until thoroughly coated.