Ease of preparation rating: Easy.
Yield: 4 servings.
Ingredients:
½ cup (120ml) all-purpose flour
1 teaspoon (5ml) salt
Pinch of cayenne
Pinch of paprika
1 tablespoon (15ml) apple cider vinegar
½ teaspoon (3ml) baking soda
2 eggs
1 cup (240ml) milk
4 cloves roasted garlic
2 pounds peeled crawfish tails
Oil, for frying
Method:
In a shallow dish, mix flour, salt, cayenne and paprika.
In a separate shallow dish, mix baking soda and vinegar. Wait a few seconds, then add eggs, milk and roasted garlic and whisk together until mixture is smooth.
Dunk crawfish tails into dry mix, and then into the wet mix.
Heat frying oil to 375oF (190oC) degrees.
Fry crawfish tails for approximately 3 minutes.
Remove crawfish from oil and place on a paper towel to remove excess oil.
Sprinkle with salt and serve with dipping sauce.
Dipping sauce:
Ingredients:
3 tablespoons (45ml) lemon juice.
3 tablespoons (45ml) hot sauce.
Method:
Mix both ingredients together, and serve alongside the Crawfish Popcorn.
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