Cajun Popcorn Serving Size - 8 Prepared By - Rey Recipe Rating
			2 eggs, well beaten 1 1/4 cup milk 1/2 cup flour 1/2 cup corn flour 1 tsp sugar 1 tsp salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon white pepper 1/2 teaspoon ground cayenne 1/4 teaspoon dried thyme leaves 1/8 teaspoon dried sweet basil leaves 1/8 teaspoon black pepper 2 lb Alligater tail chopped in 1/2 cubes Vegetable oil for deep frying Sherry Wine Sauce: 1 egg yolk 1/4 cup catsup 3 Tbsp green onion chopped 2 Tbsp dry sherry 1 tsp dried mustard 1/4 tsp salt 1/4 tsp white pepper 1/4 tsp tabasco sauce 1/2 cup vegetable oil
			To make Sherry Wine Sauce: Place all ingredients except oil in a food processor adn process for 30 sec. With machine still running slowly add oil, continue to process until smooth. To make Popcorn: Combine the eggs and milk in a small bowl, blending well. In a large bowl combine the flours, sugar and seasonings, mixing well. Add half the egg mixture and whisk until well blended, then thoroughly blend in the remaining egg mixture. Let sit 1 hour at room temperature (to let the flour expand). Heat 1 inch oil in a large skillet or deep fryer to 370°. Coat the seafood with the batter and fry in batches in the hot oil until golden brown on both sides, about 2 minutes total, turning once or twice while cooking. Do not crowd. (Adjust heat to maintain oil's tem- perature as close to 3700 as possible.) Drain on paper towels. Serve immediately with Sherry Wine Sauce on the side.