Recipe

Hosted By
Russ

		Cajun Popcorn
		Serving Size - 8
		Prepared By - Rey
		Recipe Rating	Printer Friendly Recipe

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.