1 quart oil 1 pound crawfish tails Step 1: 1 large egg 1 cup dry white wine 1/2 teaspoon garlic powder 1/2 teaspoon onion powder louisana hot sause (if ya want) salt to taste. Step 2: 1/2 cup all-purpose flower 1/2 cup corn flour salt to taste ground cayenne pepper to taste. heat oil to 365. in small mixing bowl, beat together the egg,wine, and seasonings. Into a separate bowl sift the flours, pepper, and salt. Place the crawfish tails in step one, then coat with step 2. Fry for about a minute, until they float and turn golden brown. Take out, drain on paper towls, and serve immediately.