CAJUN POPCORN, ORIGINALLY POPULARIZED IN THE 1980s by chef Paul Prudhomme at K-Paul’s Louisiana
Kitchen in New Orleans, has to be one of the greatest innovations in modern Southern cookery and the ideal food for stylish cocktail parties. Since Paul served the crawfish with a thick sherry wine sauce at the restaurant, I have no idea how the garlic mayonnaise dip evolved; but today this seems to be the classic dip for the dish. The key to this spicy popcorn is to fry the crawfish as crispy as possible, so by no means should the temperature of the oil drop below 350°F. Crawfish tails can now be found frozen in better markets, but if they’re unavailable, small fresh shrimp can be
substituted with equal success. Be warned that this popcorn becomes soggy and lifeless when allowed to cool, so make every effort to serve it immediately after frying.

Makes 6 to 8 servings

INGREDIENTS

• 1 cup mayonnaise
• 1 garlic clove, minced
• Tabasco sauce to taste
• 2 large eggs, beaten
• 1 1⁄4 cups milk
• 1 cup all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon dried thyme, crumbled
• 1⁄8 teaspoon dried basil, crumbled
• Vegetable oil for frying
• 2 pounds crawfish tails or small shrimp, peeled and deveined

INSTRUCTIONS

1. In a small bowl, combine the mayonnaise, garlic, and Tabasco. Stir until well blended and set aside.
2. In another small bowl, combine the eggs and milk. Whisk until well blended.
3. In a large bowl, combine the flour, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, thyme, and basil. Mix well.
4. Gradually whisk in the egg mixture until well blended. Let the batter stand for 1 hour.
5. In a large, heavy skillet or deep-fat fryer, heat 1 inch of oil to about 370°F (but not below 350°F) on a deep-fat thermometer.
6. In batches, coat the crawfish tails or shrimp with the batter. Fry in the hot oil, stirring, for about 2 minutes or until golden and crisp.
7. Drain the fried seafood on paper towels.
8. Serve the popcorn with the garlic mayonnaise.