• 1 cup all purpose flour
• 2 teaspoons cayenne pepper
• 4 teaspoons black pepper
• 1 teaspoon chili powder
• 1 teaspoon kosher salt

• 1 teaspoon sugar
• 1 pound crawfish tail meat
• Peanut oil for frying
• lemon wedges
• remoulade sauce

*If you have not already prepared your remoulade, you'll need to do so (click here). It should sit at least three hours for the flavors to blend correctly.

Heat oil in your deep fryer to 375°. Rinse crawfish tails and dry completely. In a shallow bowl, mix together the flour, cayenne and black pepper, chili powder, salt and sugar. Coat thoroughly the crawfish tails in the flour mixture and let sit a few minutes. Fry coated tails in heated oil about 3 to 4 minutes, until lightly browned. Place in a clean bowl lined with paper towels. Serve with lemon wedges and remoulade.

Note that shrimp may also be used.