Fried Crawfish Tails

• 1 lb (.5 kg). frozen crawfish tails or about 7 lbs (3.2 kg).live Crawfish*
• 1 cup (225 ml) flour
• 1-1/2 Tbsp (20 ml). Tony Chachere's Creole Seasoning
• hot oil

1. Wash the crawfish tails very well under cold water.
2. Heat oil in a deep fryer or skillet.
3. Mix Tony Chachere's with flour.
4. Dredge crawfish through flour mixture.
5. Drop into hot oil.
6. If you are cooking in a skillet, you might need to turn the crawfish once.
7. Cook until golden brown.

flour, chachere, hot oil

Taken from online-cookbook.com/goto/cook/rpage/000396 (may not work)