Crispy Tempura-Style Crawfish
Indulge in the irresistible crunch of tempura beer battered crawfish! Seasoned to perfection, these golden morsels are light, airy, and packed with flavor. The blend of rice flour and spices, enhanced by pale ale, creates a unique twist on a classic dish. Perfect as an appetizer or snack, they're sure to impress at your next gathering.
ingredients
- Canola oil for frying
- 1 cup rice flour
- 2 tsps. paprika
- 2 tsps. cayenne pepper
- 1 tsp. kosher salt
- 1 tsp. garlic powder
- 1 cup pale ale
- 1/2 pound crawfish tail meat
steps
- 1.
In a large Dutch oven, pour canola oil to a depth of 4 inches.
- 2.
Heat over medium-high heat until a candy or deep-fry thermometer registers 350°F.
- 3.
In a large bowl, combine rice flour, paprika, cayenne pepper, kosher salt, and garlic powder.
- 4.
Gently whisk in pale ale until the batter is well combined.
- 5.
Submerge crawfish tail meat in the batter, allowing any excess to drip off.
- 6.
Carefully add the crawfish to the hot oil in batches to avoid overcrowding, and fry until golden and crispy, about 2 minutes per batch.
- 7.
Remove from oil and place on a rimmed baking sheet lined with paper towels to drain excess oil.
