Deep Fried Cajun Oxtails

These deep fried cajun oxtails are falling off the bone and packed with flavor. They’re cooked in the pressure cooker first to soften up the meat, then tossed in seasoned cajun flour before being fried until perfectly crispy and golden. Serve with the homemade gravy and extra lime juice and be prepared to be amazed. I’ve also made instant pot oxtail stew and these air fried oxtails which are a must try.

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Ingredients

• Oxtails – Pressure cook the oxtails before frying for optimal tenderness and texture
• Oxtail Marinade – For the marinade, you’ll need salt, pepper, garlic, thyme, parsley, soy sauce, worcestershire sauce, olive oil, tomato, oregano, tomato paste, red chili pepper, brown sugar, onion, green bell pepper, green onion, cajun seasoning and beef broth
• Flour, Milk, Lemon Juice and Cajun Seasoning – Dip the oxtails in the milk mixture before rolling them in the flour. Fry them until crispy and golden.

How To Make Fried Cajun Oxtails (The Marinade)

1. Begin by cleaning the oxtails well with lemon juice and water. If you don’t believe in cleaning your meat, skip this step.
2. Trim off the extra fat from each oxtail but don’t remove all of the fat. You’ll still want some fat to stay on.
3. In a food processor, combine the salt, pepper, garlic, thyme, parsley, soy sauce, worcestershire sauce, olive oil, tomato, tomato paste, red chili pepper, brown sugar, onion, oregano, green bell pepper, green onion, cajun seasoning and beef broth to make the marinade. Pulse until fully combined.
4. Toss the oxtails in the marinade, you can leave it refrigerated in an air tight container over night for optimal flavor but you could also cook it right away if you need to.

Pressure Cooking

1. Heat oil in a pressure cooker over medium high heat, enough to coat the bottom of the pan.
2. Transfer the oxtails to the pan and saute for 3-5 minutes on each side or until browned.
3. Add enough beef broth to the pan to cover the oxtails. I used 5 cups but this could vary depending on the size of your pan.
4. Lower the heat to medium and place the pressure lid on the pan, make sure it is locked in.
5. Once the oxtails come to pressure, allow them to cook for 30 minutes.
6. Let the pressure naturally release and release any remaining pressure from the pan before opening the lid.
7. Keep the gravy in the pot for serving later on.

Frying The Oxtails

1. Heat enough oil in a large pot to cover the oxtails over medium high heat. I used about 5 cups but this can vary depending on the size of your pan.
2. In a bowl, combine the flour and cajun seasoning. Give it a good whisk to mix.
3. In a separate bowl, pour the milk and lime juice from a whole lime.
4. Dip the oxtails in the milk mixture first.
5. Transfer them to the seasoned flour and make sure to completely coat in the flour mixture, shaking off the excess before deep frying.
6. The oil should be about 380 degrees F before you put the oxtails in, use a deep frying candy thermometer to check. Fry only 4-5 at a time depending on their size so the oil temperature does not drop too low.
7. Fry the oxtails for 4-5 minutes on each side or until they are golden brown and crispy. Use a frying strainer to flip the oxtails and ensure they fry evenly on all sides.
8. Transfer to a plate and top off with the remaining gravy from the pressure cooker, some extra lime juice and chives and enjoy!

Recipe Notes

• Use a deep frying candy thermometer to check the temperature before frying the oxtails. If the temperature is too low, they won’t be crispy.
• You cannot skip the pressure cooking step because the meat is pretty tough. Pressure cooking it before frying will ensure it is cooked through and fall from the bone tender.
• I recommend allowing the oxtails to marinate overnight so the flavors from the marinade really penetrate the meat. But if you don’t have the time to wait, you can still cook them the same day.
• Use a food processor or a blender to make the marinade.