Cajun Popcorn (Batter-fried crayfish)

• 2 pounds crayfish tails, peeled, or very small shrimp, peeled and deveined
• 2 eggs, well beaten
• 1 1/4 cups milk
• 1/2 cup corn flour (see note)
• 1/2 cup all-purpose flour
• 1 teaspoon sugar
• Salt to taste if desired
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1 teaspoon finely ground white pepper
• 18 teaspoon finely ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme leaves
• 18 teaspoon pulverized ground bay leaves
• Oil for deep frying
• Garlic mayonnaise

1. Prepare the crayfish or shrimp and set aside.
2. Blend eggs and milk; beat well.
3. In a large bowl, combine the corn flour and all-purpose flour, sugar, salt, garlic, onion, peppers, thyme and bay leaves.
4. Blend well.
5. Gradually add the milk mixture, stirring well with a whisk.
6. Let stand one hour at room temperature.
7. Heat one inch of oil in a black iron skillet or use a deep-fat fryer.
8. It is important that the oil be heated to a temperature as close to 370 degrees as possible.
9. Coat the seafood with batter and drop it a few pieces at a time in the hot fat.
10. This will be done in several batches.
11. Cook, stirring occasionally, until golden brown all over, about two minutes total cooking time.
12. As the food is cooked, drain well of paper towels.
13. Serve with garlic mayonnaise on the side.

crayfish tails, eggs, milk, corn flour, allpurpose, sugar, salt, garlic, onion, ground white pepper, ground black pepper, cayenne pepper, thyme, pulverized ground, garlic

Taken from cooking.nytimes.com/recipes/6343 (may not work)