Email to Lola777      

CAJUN POPCORN - Batterfried Crawfish

Source of Recipe

Paul Prudhomme's La. Kitchens, also Best of Craig Claiborne, 1999


Recipe Introduction

I serve this with "Pink Sauce". Prudhomme recommends a Sherry Wine Sauce, Claiborne prefers Garlic Mayonnaise with Tabasco Sauce. Anyway you choose, these are goood!

List of Ingredients

2 eggs, well beaten
1 1/4 cups milk
1/2 cup corn flour (see Note)
1/2 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/4 teaspoon dried thyme leaves
1/8 teaspoon dried sweet basil leaves
1/8 teaspoon black pepper
2 pounds peeled crawfish tails, small shrimp
or lump crabmeat (picked over)
Vegetable oil for deep frying

Note: Corn flour is available at many health food stores and is recommended. [It is our experience that corn flour is more readily available now than at the time this book was published.] If not available, substitute all-purpose flour.


Recipe

Combine the eggs and milk in a small bowl, blending well.
In a large bowl combine the flours, sugar and seasonings, mixing well. Add half the egg mixture and whisk until well blended, then thoroughly blend in the remaining egg mixture. Let sit 1 hour at room temperature (to let the
flour expand).
Heat 1 inch oil in a large skillet or deep fryer to 375 degrees F. Coat the seafood with the batter and fry in batches in the hot oil until golden brown
on both sides, about 2 minutes total, turning once or twice while cooking.
Do not crowd. (Adjust heat to maintain oil’s temperature as close to 370 degrees as possible.) Drain on paper towels. Serve immediately. Makes 12 appetizer servings or serves about 4 as an entree.