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Popcorn Crawfish

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"I must have half a dozen different recipes for this extraordinary dish, popularized in New Orleans by the legendary Cajun chef Paul Prudhomme back in the 1980s, but this is one of the simplest and easiest, and since it is not overwhelmed by multiple seasonings, it makes an ideal main course, served with perhaps a hearty Cajun maque choux and various pickles and relishes. Accompanied by a tartar or remoulade sauce for dipping, crispy popcorn crawfish (or "Cajun popcorn") is also sensational finger food at cocktail and wedding receptions - and the spicier the better. If you have trouble finding frozen crawfish tails, medium shelled and deveined fresh shrimp can be substituted. Popcorn crawfish must be served immediately after frying, for when it is allowed to cool, it becomes dreadfully soggy and unappetizing."

List of Ingredients

• 1 pound shelled crawfish tails (fresh or thawed frozen)
• ½ cup milk whisked with 1 large egg
• ½ tsp dried thyme, crumbled
• 1 tsp salt
• ¼ tsp Tabasco sauce
• 1½ cups dry bread crumbs
• Peanut oil for deep frying


Recipe

In a bowl, combine the crawfish tails, milk-egg mixture, thyme, salt, and Tabasco, toss well, and let stand for about 15 minutes. Place the bread crumbs in a brown paper bag.

In a deep fryer, electric fry pan, or large cast-iron skillet, heat about 1½ inches of oil to 365°F on a deep-fat thermometer.

Place the crawfish in the paper bag, shake to coat evenly with the bread crumbs, fry in batches till golden, about 3 minutes, never allowing the temperature of the oil to fall below 365°F, and drain on paper towels. Serve immediately.

Makes 4 servings