Ingredients - Deep Fryer needed
2 Eggs
1/4 cup milk
1 Cup dry white wine
1/2 Cup fine cornflour or fish fry
1/2 Cup flour
small handful of dried parsley
1 tablespoon fresh chives
1 garlic clove, minced
1/2 teaspoon thyme leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Oil for deep frying
Directions
2. In another bowl mix the flour, corn flour/fish fry,
parsley, chive, garlic, thyme, salt, pepper, and cayenne
pepper..
3. Here there are two methods - one takes an hour, the
other is instant.
1 hour method: Gradually whisk in the egg mixture with the other
one, be sure to blend it well. Cover it and let it stand for about
1 hour at room temperature.
Instant method: Dip crawfish tails/shrimp in egg mixture, then
drop in flour mixture. Shake excess off and drop in very hot oil
(deep fry).
4. Heat oil in deep-fryer to 375 degrees. Fry
battered seafood in small batches for 2-3 minutes, until
golden brown. Remove and drain on paper towels.
Serve hot with your favorite dip.
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