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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.