Cajun Popcorn Recipe
Crawfish tails lightly breaded and flash-fried so they stay juicy and flavorful, served with our house made sherry remoulade.
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Ingredients
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Cajun Popcorn
Method
Preparation
- 1
Prepare the Crawfish
Rinse the crawfish tails under cold water and pat dry with paper towels.
- 2
Make the Breading
In a large bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, whisk together eggs and milk.
- 3
Bread the Crawfish
Dip each crawfish tail first in the egg mixture, then in the flour mixture, ensuring they are well coated.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Crawfish
Carefully add the breaded crawfish tails to the hot oil in batches, frying for about 2-3 minutes until golden brown. Remove and drain on paper towels.
- 6
Make the Sherry Remoulade
In a bowl, combine mayonnaise, sherry vinegar, Dijon mustard, garlic powder, hot sauce, and chopped parsley. Mix until smooth.
- 7
Serve
Serve the Cajun popcorn hot, with the sherry remoulade on the side for dipping.
