1 cup flour
1 teaspoon baking powder
1 cup water
1 teaspoon chopped garlic
1 -2 oz jar diced pimento, drained
3 green onions, chopped
4 drops of Tabasco, or to taste
8 oz crawfish tail meat, cooked and chopped
2 1/2 quarts peanut oil
Heat oil to 365 degrees F. in a large heavy saucepan. Drop batter by spoonful into the hot oil. Deep-fry for 7 to 8 minutes or until golden brown. Remove and drain on paper towels.
Serve with Horseradish Sauce below, my Creole Seafood Sauce, or my Creole Tartar Sauce served with another adaption of these crawfish appetizers.
2 teaspoons minced garlic
3 tablespoons horseradish or to taste
1 cup mayonnaise
1 teaspoon Creole mustard
2 green onions, finely chopped