Cajun Popcorn
2 eggs, well beaten
1 1/4 cups milk
1 cup flour
1 t each sugar and salt
1/2 t onion powder
1/2 t garlic powder
1/2 t white pepper
1/2 t red pepper
1/8 t thyme
1/8 t basil
1/8 t black pepper
2 lbs. Peeled crawfish tails ( look in the freezer section at the grocery then thaw’em)
Vegetable oil for frying
Combine eggs and milk in small bowl, blending well. In a large bowl combine the flour, sugar, salt and seasonings mixing well. Add half of the egg mixture and whisk until well blended, then thoroughly blend in the remaining egg mixture. Let sit one hour at room temp.
Heat 1-inch oil in a large skillet to 370 degrees. Coat the seafood with the batter and fry in batches until golden brown on both sides, about 2 minutes total. Drain on paper towels and serve immediately with SHERRY WINE SAUCE
Sherry wine Sauce
1 egg yoke
1/4 cup catsup
3 T finely chopped green onions
2 T dry sherry
1 t Creole mustard
1/4 t salt
1/4 t white pepper
1/4 t Tabasco
1/2 cup vegetable oil
Place all ingredients in food processor or blender; process about 30 seconds. With machine still running slowly drizzle in the oil, continue processing until smooth; about 1 min.