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Creole Popcorn

Source of Recipe

From "A Southern Gentleman's Kitchen" by Matt Moore


Recipe Introduction

"Most of my college experience was spent playing music in the many bars and clubs that litter the downtown scene of Athens, Georgia. From the Georgia Theatre and Boar's Head Lounge to Tasty World and the 40 Watt Club�we played 'em all. Athens is known throughout the country for boasting a vibrant, if not eclectic, music scene that has spawned the likes of R.E.M., Widespread Panic, and Neutral Milk Hotel, as well as more recent acts like the Drive-By Truckers and my friends The Whigs. Bissett's was my favorite downtown destination and that's why I like to remake my version of their classic Creole popcorn�deep-fried crawfish tails served with a creamy caper r�moulade. Most grocers sell frozen crawfish tails in the freezer section�thaw them under some cold running water and pat dry, and you are ready to go. Crack open a cold Abita Amber to get the full experience!"

List of Ingredients

◦ Peanut oil
◦ 2 large eggs, beaten
◦ � cup milk
◦ 1 pound frozen cooked, peeled crawfish tails, thawed and drained
◦ 1 cup all-purpose flour
◦ � cup plain yellow cornmeal
◦ 1 � teaspoons Creole seasoning
◦ R�moulade


Recipe

Pour oil to a depth of 1 � inches into a 12-inch cast-iron skillet. Heat oil over medium heat to 350� F.

Stir together eggs and milk in a medium bowl. Stir in crawfish, and let stand 5 minutes. Combine flour, cornmeal, and seasoning in a separate bowl. Remove crawfish from egg mixture, discarding egg mixture. Toss crawfish in flour mixture until coated. Shake off excess flour, leaving a very light coating.

Fry crawfish, in three batches, 2 minutes or until golden brown. (Crawfish will rise to top of oil when thoroughly cooked.) Drain on paper towels. Serve hot crawfish immediately with R�moulade.

Serves 4






❧ R�moulade:

◦ � cup mayonnaise
◦ 1 teaspoon Creole seasoning
◦ 1 teaspoon Creole or whole grain mustard
◦ 1 teaspoon prepared horseradish
◦ 1 teaspoon drained capers, chopped
◦ 1 teaspoon fresh lemon juice
◦ � teaspoon hot sauce

Stir together all ingredients in a small bowl until thoroughly blended. Cover and chill until ready to serve.

Makes ⅓ cup