Crawfish Popcorn Recipe
spicy batter, deep fried or grilled, house-made sherry-wine sauce
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Ingredients
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Ingredients for Crawfish Popcorn
Method
Directions for Crawfish Popcorn
- 1
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to ensure all dry ingredients are evenly distributed.
- 2
Coat the Crawfish
Add the buttermilk to the dry mixture and stir until a batter forms. Fold in the cooked crawfish tails until they are well coated with the batter.
- 3
Heat the Oil
In a deep frying pan, heat the cooking oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Crawfish Popcorn
Using a spoon or small scoop, drop the battered crawfish into the hot oil in batches. Fry for about 3-4 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 5
Make the Sherry-Wine Sauce
In a saucepan over medium heat, combine the sherry wine and heavy cream. Bring to a gentle simmer and let it reduce for 5-7 minutes. Add lemon juice and stir well.
- 6
Serve
Plate the crawfish popcorn and drizzle the sherry-wine sauce over the top. Garnish with chopped parsley and serve immediately.
