Crispy Fried Crawfish with Spicy Remoulade

1.In a medium bowl, soak the crawfish tails in buttermilk for at least 30 minutes to tenderize and flavor them.

2.In another bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the breading mixture.

3.Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

4.Remove the crawfish tails from the buttermilk, allowing excess to drip off, then dredge them in the flour mixture, ensuring they are well coated.

5.Carefully place the coated crawfish tails into the hot oil in batches, frying for about 3-4 minutes or until golden brown and crispy. Do not overcrowd the pan.

6.Using a slotted spoon, remove the fried crawfish and place them on a paper towel-lined plate to drain excess oil.

7.In a small bowl, mix together the mayonnaise, Dijon mustard, hot sauce, lemon juice, and chopped parsley to create the spicy remoulade sauce.

8.Serve the crispy fried crawfish hot with the spicy remoulade on the side for dipping.