Popcorn Crawfish with Spicy Red Pepper Sauce

Popcorn Crawfish with Spicy Red Pepper Sauce

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
  • 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
  1. Fill a large Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 375°.
  2. 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.
  3. 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
  1. 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.



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