This dish was first introduced by Paul Prudhomme in his restaurant K-Paul's, this cajun appetizer consists of lightly floured, spicy carwfish or shrimp that are quickly fried for a crisp texture.

Serves 4 to 6

1 cup all-purpose flour
2 teaspoons cayenne
2 teaspoons black pepper
2 teaspoons white pepper
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon sugar (shhh secret ingredient)
Vegetble oil, for fryin'
1 pound crawfish tails or small shrimp peeled
Lemon wedges
Tartar sauce

In a shallow bowl, whisk together the flour, cayenne, black and white pepper, chili powder, salt and sugar.

In a large heavy skillet, preferably cast iron, heat about 3/4 inch of vegetable oil over medium heat to 375F, or until very hot but not smokin'. (A small cube of bread will sizzle and brown at this temperature) Workin' with about one third of the crawfish at a time, dredge in the flour mixture, shake off the excess, and fry in the hot oil, turnin' with tongs, for 3 to 4 minutes, or util lightly browned. Remove with slotted spoon to paper towles to drain. Repeat with remainin' meat.

Serve hot, with lemon wedges and tartar sauce for dippin', if desired.