Cajun Popcorn With Garlic Mayonnaise |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Made popular by chef Paul Prudhomme back in the 80s. Key to success—fry the crawfish as crispy as possible; the temperature of the oil should never drop below 350°. Must serve immediately or the popcorn becomes soggy. Ingredients:
1 cup mayonnaise |
1 -2 garlic clove, minced |
tabasco sauce, to taste |
2 large eggs, beaten |
1 1/4 cups milk |
1 cup all-purpose flour |
1 teaspoon sugar |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1/2 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon dried thyme, crumbled |
1/8 teaspoon dried basil, crumbled |
vegetable oil, for frying |
2 lbs crawfish tails (or small shrimp, peeled and deveined) |
Directions:
1. In a small bowl, mix together the mayonnaise, garlic, and Tabasco; stir until blended; set aside, covered in the refrigerator.
2. In another small bowl, combine the eggs and milk; whisk until well blended.
3. In a big bowl, combine the flour, sugar, salt, two peppers, garlic powder, onion powder, thyme, and basil; stir to mix.
4. Gradually whisk in the egg mixture until well blended; let the batter stand for 1 hour.
5. In a large, heavy skillet or deep-fat fryer, heat 1 inch of oil to about 370° (but not below 350°) on a deep-fat thermometer.
6. In batches, coat the crawfish with the batter, fry in hot oil, stirring, about 2 minutes or until golden and crisp, and drain on paper towels.
7. Serve the popcorn hot with the garlic mayonnaise.
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