Instructions
Preparation of the Shrimp and Crawfish
- In a medium bowl, combine garlic powder, onion powder, paprika, salt, black pepper, cayenne, thyme, oregano, basil, and lemon zest. Stir until well mixed and set aside.
- In another bowl, combine the flour and cornmeal.
- Rinse the crawfish and shrimp in cold water and pat dry with paper towels.
- Dip the crawfish and shrimp into the buttermilk, then coat evenly in the flour-cornmeal mixture. Shake off any excess.
- Heat the vegetable oil in a large pot or deep fryer over medium-high heat. Carefully add the coated shrimp and crawfish in batches. Fry for 3–4 minutes until golden brown and cooked through.
- Use a slotted spoon to transfer the fried seafood to a paper towel-lined plate to drain excess oil.
Preparation of the Fries
- Preheat the oven according to the instructions on the frozen fries packaging. Spread fries evenly on a baking sheet and bake until golden and crispy.
- Remove fries from the oven and place them in a large mixing bowl. Add the cooked shrimp and crawfish.
- In a small bowl, combine chopped parsley and lemon juice. Pour over the fries, shrimp, and crawfish. Toss gently until everything is evenly coated with the lemon-garlic mixture.
- Serve immediately while hot and crispy.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Total Time: 35–40 minutes
- Servings: 4
- Difficulty: Medium
Variations & Substitutions
- Use sweet potato fries for a slightly sweeter, healthier twist.
- Swap crawfish for crab or extra shrimp if crawfish is unavailable.
- Add a pinch of smoked paprika or chili flakes for a smoky, spicy kick.
- Toss with grated parmesan cheese or drizzle with garlic aioli for added richness.
Serving Suggestions
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