2 cups yellow Cornmeal
3 Tbsp Lawry’s Seasoning Salt
3 Tbsp lemon pepper seasoning
1 ¼ cup egg Wash (1 cup milk, 2 eggs)
1 /2 cup sliced jalapeños
1 /2 cup dill pickles slices
1 /2 cup sliced okra
1 /2 pound cleaned crawfish tails
Peanut Oil for frying
Heat oil in cast iron skillet to 350 degrees.
Combine cornmeal, Lawry’s and lemon pepper.
Dredge jalapeños, pickles, okra and crawfish in egg wash, then in the cornmeal mixture. Carefully drop the fried items into the fryer in small batches. Fry until golden (about six minutes), remove, drain and serve.
Repeat the frying process until everything has been fried.
Yield: 2 cups