Cajun Popcorn (Batter-Fried Crawfish)
Updated June 8, 2020
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds crawfish tails, peeled, or very small shrimp, peeled and deveined
2 eggs, well beaten
1 ¼ cups milk
½ cup corn flour (see note)
½ cup all-purpose flour
1 teaspoon sugar
Salt to taste if desired
½ teaspoon granulated garlic
½ teaspoon granulated onion
1 teaspoon finely ground white pepper
⅛ teaspoon finely ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon dried thyme leaves
⅛ teaspoon pulverized ground bay leaves
Oil for deep frying
Garlic mayonnaise
Nutritional analysis per serving (4 to 8 servings)
19 grams carbs; 302 milligrams cholesterol; 578 calories; 24 grams monosaturated fat; 11 grams polyunsaturated fat; 4 grams saturated fat; 40 grams fat; 1 gram fiber; 639 milligrams sodium; 36 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the crawfish or shrimp and set aside.
- Step 2
Blend eggs and milk; beat well.
- Step 3
In a large bowl, combine the corn flour and all-purpose flour, sugar, salt, garlic, onion, peppers, thyme and bay leaves. Blend well. Gradually add the milk mixture, stirring well with a whisk. Let stand one hour at room temperature.
- Step 4
Heat one inch of oil in a black iron skillet or use a deep-fat fryer. It is important that the oil be heated to a temperature as close to 370 degrees as possible. Coat the seafood with batter and drop it a few pieces at a time in the hot fat. This will be done in several batches. Cook, stirring occasionally, until golden brown all over, about two minutes total cooking time.
- Step 5
As the food is cooked, drain well of paper towels. Serve with garlic mayonnaise on the side.
Corn flour is available at many health food stores. If not available, use white flour.
Private Notes
Comments
I've been making this off and on for years, using, I think Paul Prudhomme's own recipe -- he, of course, wants us to use HIS bottle of spices for seasoning, but I use something called The Spice Hunter Cajun Creole Seasoning, which is pretty close to the same thing. Just looked at my recipe and it has a STERN warning not to cook them longer than 30 seconds, NOT 2 minutes, otherwise they will toughen.
I've been making this off and on for years, using, I think Paul Prudhomme's own recipe -- he, of course, wants us to use HIS bottle of spices for seasoning, but I use something called The Spice Hunter Cajun Creole Seasoning, which is pretty close to the same thing. Just looked at my recipe and it has a STERN warning not to cook them longer than 30 seconds, NOT 2 minutes, otherwise they will toughen.