Cajun Popcorn With Garlic Mayonnaise

“Made popular by chef Paul Prudhomme back in the 80s. Key to success—fry the crawfish as crispy as possible; the temperature of the oil should never drop below 350°. Must serve immediately or the popcorn becomes soggy.”
1hr 40mins

Ingredients Nutrition


  1. In a small bowl, mix together the mayonnaise, garlic, and Tabasco; stir until blended; set aside, covered in the refrigerator.
  2. In another small bowl, combine the eggs and milk; whisk until well blended.
  3. In a big bowl, combine the flour, sugar, salt, two peppers, garlic powder, onion powder, thyme, and basil; stir to mix.
  4. Gradually whisk in the egg mixture until well blended; let the batter stand for 1 hour.
  5. In a large, heavy skillet or deep-fat fryer, heat 1 inch of oil to about 370° (but not below 350°) on a deep-fat thermometer.
  6. In batches, coat the crawfish with the batter, fry in hot oil, stirring, about 2 minutes or until golden and crisp, and drain on paper towels.
  7. Serve the popcorn hot with the garlic mayonnaise.

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