Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         crawfish tail meat
     1/2                lemon
   1 1/2  cups          plain flour
                        Louisiana hot sauce
                        -- (not Tabasco)
   1 1/2  teaspoons     baking powder

Preparation:

Place meat in a pan and sprinkle lightly with Louisiana Hot Sauce. Stir and repeat twice more. (Do not saturate with hot sauce). Squeeze 1/2 lemon on meat. Season to taste (preferably with 3 level teaspoons of Tony's Creole Seasoning). Mix flour and baking powder and coat the tail meat. Place meat in a sifter and shake off excess flour. Fry at 385F until done (usually 1-1/2 to 2 minutes in a commercial fryer and 3 to 4 minutes in a smaller fryer). Fred, the Northern Caju