3 pints heavy whipping cream
3 tablespoons fresh basil, chopped
3 tablespoons minced garlic
1 tablespoon all-purpose seasoning
4 tablespoons Rotel tomatoes, chopped
2 teaspoons Tabasco
20 softshell crawfish
2 eggs
1/2 cup milk
1/2 cup buttermilk
3 cups all-purpose seasoning, divided
3 cups corn flour
Oil for frying
6 tablespoons chopped green onions
3 tablespoons minced parsley |
Combine first six ingredients. Reduce till creamy; keep warm. Clean crawfish, and remove the eyes and calcium deposits; set aside. Whip eggs, milk, and buttermilk together. Mix regular flour and 1 tablespoon seasoning. Dredge crawfish in seasoned flour. Dip in milk mixture, and then dredge in corn flour seasoned with remaining 1 tablespoon seasoning. Heat oil to 350 degrees. Drop battered crawfish in hot oil, and fry until golden brown. Add green onions and parsley to the cream sauce. Serve crawfish on a bed of sauce. |
