Fried crawfish tails DSC 1280

Fried crawfish tails

Fried seafood has a longstanding tradition along the Gulf Coast. From Beaumont to Brownsville, there are an array of joints close to the water that serve baskets stacked high with breaded and fried shrimp, flounder, soft-shell crabs, and catfish.

Often served with fries and hush puppies, these baskets are offered year-round, but they are perhaps most popular in the spring when some are abstaining from red meat on Fridays because of Lent.

The process of coating a piece of seafood in flour, cornmeal, egg, milk, and . . .


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