Irresistible Fried Crawfish and Pickles

IRRESISTIBLE FRIED CRAWFISH AND PICKLES
1 c. buttermilk
1 T. Tabasco
1 lb. fresh crawfish tails
1 (16-oz.) jar spicy sweet pickle relish (WICKLES PICKLES is one brand), you can drain pickles or not
3 ½ c. flour
Creole seasonings, to taste
½ t. baking powder
Peanut oil, for frying
Lemon wedges
Remoulade, Tartar sauce or Catsup, if desired
Garnish with chopped fresh parsley or green onions

1. In bowl, combine buttermilk and Tabasco.
2. Add crawfish and pickles. Cover and refrigerate for at least 2 hours.
3. In another bowl, combine flour, Creole seasoning and baking powder.
4. In large Dutch oven, pour oil to fill halfway and heat over medium-high heat until deep-fry thermometer registers 350.
5. Drain crawfish and pickles.
6. Working in batches, dredge crawfish and pickles in flour mixture, shake off excess and place in hot oil.
7. Fry until golden, about 1-2 minutes.
8. Remove and place on paper towel. Season with Creole seasoning, if desired.
9. Serve with lemon wedges and your sauces of choice. Garnish with chopped parsley or green onions.