You won’t be able to get enough of these crunchy fried crawfish drizzled with a sweet and spicy sauce.
Popcorn Crawfish with Spicy Red Pepper Sauce
Makes 6 Servings
Ingredients
- Canola oil, for frying
- ¼ cup whole milk
- 1 large egg, lightly beaten
- ½ teaspoon Creole mustard
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 2 teaspoons Creole seasoning
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 1½ pounds large cooked crawfish tails, rinsed and drained
- Spicy Red Pepper Sauce (recipe follows)
Spicy Red Pepper Sauce
- 1 red bell pepper, finely chopped (about ⅔ cup)
- ¾ cup sugar
- ¼ cup rice vinegar
- ¼ to ½ teaspoon crushed red pepper
- Dash kosher salt
Instructions
- Fill a large Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 375°.
- In a small bowl, combine milk, egg, and mustard. In a medium bowl, combine flour, cornmeal, Creole seasoning, baking powder, salt, and garlic powder. Dip crawfish in milk mixture, letting excess drip off. Dredge in flour mixture, gently shaking off excess.
- Working in small batches, carefully drop coated crawfish into oil, and fry until golden brown, about 2 minutes, turning occasionally. Let drain on paper towels. Drizzle with Spicy Red Pepper Sauce.
Spicy Red Pepper Sauce
- In a small saucepan, combine all ingredients. Bring to a boil over high heat. Cook, stirring constantly, for 5 minutes. Remove from heat; let cool for about 1 hour.