Last weekend was indulgent weekend trip to Mr. Doodles’ parents’ home in Port Arthur. A small city with loads of oil resources and more importantly (to me), excellent and inexpensive seafood. Our meals for the weekend: boiled crawfish and baked oysters. And we indulged. Happily. Lavishly. Opulently.
Inspired by a weekend of crawfish, Ms. D tried her hand at crawfish popcorn for a Po’ boy-like meal.
Since I freeze a batch or two of homemade bread, all I needed were some crawfish tails. Sadly, Houston isn’t optimal for purchasing inexpensive crawfish. While PA sells them at 99 cents per pound, Houston sells them three times to five times the PA price. So we opted to grab a frozen packet of these critters.
Crawfish Popcorn (from La Belle Cuisine: Paul Prudhomme’s Cajun Popcorn recipe)
1 egg, well beaten
2/3 cups milk
1/4 cup corn flour
1/4 cup all-purpose flour
1/2 teaspoon sugar
1 /2teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon dried thyme leaves
1/16 teaspoon dried basil leaves
1/16 teaspoon black pepper
1 pounds peeled crawfish tails
1. Combine eggs and milk. Set aside.
2. In a separate bowl, combine the dry ingredients. Mix well.
3. Slowly add the egg mixture to the dry ingredients. Blend well. Let sit for an hour at room temperature.
4. Heat an inch of oil in a large skillet or deep fryer to 375 F.
5. Coat crawfish tail with batter. Drop in the hot oil. Fry both sides for about a total of two minutes or until golden brown. (Fry the crawfish tails in batches. Avoid crowding the pan.)
6. Drain on paper tower or wire rack. Best if served immediately.
**I served this in a home-made roll with lettuce and some mayo.
Verdict: Not so healthy meal but very satisfying. It was relatively inexpensive to make since I have all the ingredients in my pantry except for the crawfish.