Popcorn Crawfish with Spicy Red Pepper Sauce

Fried crwfish tails have been around for a while. Paul Prudhomme gave them the name of Cajun Popcorn. Their popularity has skyrocketed since.

Canola oil, for frying

1/2 cup milk

1 large egg, lightly beaten

1/2 teaspoon Creole mustard

1 cup all-purpose flour

1/3 cup yellow cornmeal

2 teaspoons Creole seasoning

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1/4 teasppoon garlic powder

1 1/2 pounds large cooked crawfish tails

Spicy Red Pepper Sauce (see below)

Heat a deep-fryer to 375℉.

In a msall bowl, combine milk, egg and mustard. In a medium bowl, combine flour, cornmeal, Creole seasoning, baking powder, salt, nd garlic powder. Dip crawfish in milk mixture, letting excess drip off. Dredge in flour mixture, gently shaking off excess.

Working in small batches, carefully drop coated crawfish into fryer, and fry until golden brown, about 2 minutes, turning occasionally. Let drain on paper towels. Drizzle with Spicy Red PepperSauce.

Spicy Red Pepper Sauce Sauce

1 red bell pepper, finely chopped (about 2/3 cup)

3/4 cup sugar

1/4 cup rice vinegar

1/4 to 1/2 teaspoon crushed red pepper

Dash kosher salt

In a small saucepan, combine all ingredients. Bring to a boil over high heat. Cook, stirring constantly, for 5 minutes. Remove from heat; let cool for about 1 hour.

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Enjoy!!!

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