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Author Notes: No....not popped corn, but crawdaddies, mudbugs, crayfish, crawfish, breaded in a spicy flour and corn meal mix and eaten out of hand like popcorn or with toothpicks. If you can't get crawfish tail meat, feel free to use small gulf shrimp or rock shrimp. —inpatskitchen
Serves 4 to 6 as an appetizer
- 1 pound cooked crawfish tail meat, thawed if frozen, rinsed and drained
- 2 cups buttermilk
- 1 tablespoon hot sauce (I used Tabasco)
- 3/4 cup AP flour
- 1/2 cup yellow corn meal
- 1 tablespoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- Enough peanut or vegetable oil to fill a large frying pan about an inch
- Stir the buttermilk and hot sauce together and add the crawfish meat. Let marinate in the mixture for about 20 minutes.
- In the meantime, make the breading by whisking the flour, corn meal, cayenne, salt and pepper together and then place in a small paper or plastic bag.
- After the 20 minutes, drain the crawfish meat well.
- Heat the oil in the frying pan until almost smoking. Add about a third of the crawfish to the flour filled bag and coat well. Fry the crawfish in the oil for no more than 2 minutes or until golden.( Remember the meat is already cooked ). Remove with a spider or large slotted spoon and drain on paper toweling. Repeat with the rest of the crawfish.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Fair Food
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