Cajun Popcorn (Batter-fried crayfish)

Ingredients

• 2 pounds crayfish 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 Information

  • Nutritional analysis per serving (6 servings)

    567 calories; 41 grams fat; 4 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 29 grams protein; 239 milligrams cholesterol; 134 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 8 servings

Preparation

1. Prepare the crayfish or shrimp and set aside.
2. Blend eggs and milk; beat well.
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.
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.
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.

1 hour 30 minutes