Recipe by ratherbeswimmin'
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.
Top Review by Shawn C
i was hoping for a lot more from this. at first i only made the "popcorn" and when we tried it it was bland to me. so i add even more salt and garlic powder and cayenne to the batter. but still something just wasn't there. so i made the mayo mix and although it was an improvement still not a knockout for us. sorry. word of advice start in small batches and taste then adjust.
- 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 See How It's Made
- In a small bowl, mix together the mayonnaise, garlic, and Tabasco; stir until blended; set aside, covered in the refrigerator.
- In another small bowl, combine the eggs and milk; whisk until well blended.
- In a big bowl, combine the flour, sugar, salt, two peppers, garlic powder, onion powder, thyme, and basil; stir to mix.
- Gradually whisk in the egg mixture until well blended; let the batter stand for 1 hour.
- 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.
- 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.
- Serve the popcorn hot with the garlic mayonnaise.