Cajun Popcorn

CAJUN POPCORN 
I obtained this recipe from an estate sale when I purchased the 
family collection from the Sullivan Estate in Dallas, Texas in 1988. 
2 pounds raw crawfish tails
2 eggs
1 cup dry white wine
1/2 cup fine cornmeal
1/2 cup flour
1 tablespoon fresh chives
1 garlic clove minced
1/2 teaspoon thyme leaves
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Oil for deep-frying
Rinse crawfish tails in cold water.
Drain well and set aside in a cool place until needed.
Using a fork whisk together the eggs and dry white wine in a small 
bowl then set aside in a cool place.
In a mixing bowl combine cornmeal, flour, chives, garlic, thyme, 
salt, pepper and cayenne pepper.
Gradually whisk in the egg mixture blending well.
Cover the batter and let stand for 1 hour at room temperature.
Heat 3 inches of oil in a large frying pan or deep fryer to 375.
Dip the seafood into the batter and fry in small batches for 3 
minutes turning to color evenly until golden brown.
Remove with a slotted spoon and drain on paper towels.
Serve hot.
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Category:Cathy's Recipes