Ingredients
-
1
-
1 - 2
-
-
2
-
1 1/4
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
1/8
-
Directions
Cajun Popcorn With Garlic Mayonnaise, Made popular by chef Paul Prudhomme back in the 80s Key to successfry the crawfish as crispy as possible; the temperature of the oil should never drop below 350 Must serve immediately or the popcorn becomes soggy , 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 , Made popular by chef Paul Prudhomme back in the 80s Key to successfry the crawfish as crispy as possible; the temperature of the oil should never drop below 350 Must serve immediately or the popcorn becomes soggy
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Steps
|
1
Done
|
In a Small Bowl, Mix Together the Mayonnaise, Garlic, and Tabasco; Stir Until Blended; Set Aside, Covered in the Refrigerator. |
|
2
Done
|
in Another Small Bowl, Combine the Eggs and Milk; Whisk Until Well Blended. |
|
3
Done
|
in a Big Bowl, Combine the Flour, Sugar, Salt, Two Peppers, Garlic Powder, Onion Powder, Thyme, and Basil; Stir to Mix. |
|
4
Done
|
Gradually Whisk in the Egg Mixture Until Well Blended; Let the Batter Stand For 1 Hour. |
|
5
Done
|
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
Done
|
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
Done
|
Serve the Popcorn Hot With the Garlic Mayonnaise. |
