Ingredients
Fish:
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1/2 cup (120 milliliters) all-purpose flour
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1 teaspoon (5 milliliters) salt
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Pinch of cayenne
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Pinch of paprika
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1 tablespoon (15 milliliters) apple cider vinegar
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1/2 teaspoon (3 milliliters) baking soda
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2 eggs
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1 cup (240 milliliters) milk
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4 cloves roasted garlic
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900 grams peeled crawfish tails
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Oil, for frying
Dipping sauce:
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3 tbsp (45 ml) lemon juice
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3 tbsp (45 ml) hot sauce
Directions
Fish:
- In a shallow dish, mix flour, salt, cayenne and paprika.
- In a separate shallow dish, mix baking soda and vinegar. Wait a few seconds, then add eggs, milk and roasted garlic and whisk together until mixture is smooth.
- Dunk crawfish tails into dry mix, and then into the wet mix.
- Heat frying oil to 375F (190C) degrees.
- Fry crawfish tails for approximately three minutes.
- Remove crawfish from oil and place on a paper towel to remove excess oil.
- Sprinkle with salt and serve with dipping sauce.
Dipping sauce:
- Mix both ingredients together, and serve alongside the Crawfish Popcorn.
