Cajun Popcorn

Ingredients

• 1 lb crawfish tails
• 2 eggs
• 1¼ C milk (or Half-and-half)
• 1 tbs creole mustard
• 1 tsp Louisiana hot sauce
• 1 C corn flour
• ½ C flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp Cajun seasoning
• oil for deep frying

Directions

1. Make Batter: Whisk eggs, milk, Creole mustard, and hot sauce. Add dry ingredients and stir until the batter has the consistency of heavy cream. Rest 1 hour.
2. Coat Crawfish: Add crawfish tails to the batter and toss until fully coated.
3. Fry: Heat oil to 350°F. Fry battered crawfish 2-3 minutes, until golden brown.
4. Drain & Serve: Drain on a wire rack and serve with your choice of dressings.

Chef's Notes

• Great in salads or po-boy sandwiches.
• The picture is me in the kitchen

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