Tart crawfish popcorn

By Spencer Watts
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  • 1/2 cup (120 milliliters) all-purpose flour
  • 1 teaspoon (5 milliliters) salt
  • Pinch of cayenne
  • Pinch of paprika
  • 1 tablespoon (15 milliliters) apple cider vinegar
  • 1/2 teaspoon (3 milliliters) baking soda
  • 2 eggs
  • 1 cup (240 milliliters) milk
  • 4 cloves roasted garlic
  • 900 grams peeled crawfish tails
  • Oil, for frying

Dipping sauce:

  • 3 tbsp (45 ml) lemon juice
  • 3 tbsp (45 ml) hot sauce



  1. In a shallow dish, mix flour, salt, cayenne and paprika.
  2. 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.
  3. Dunk crawfish tails into dry mix, and then into the wet mix.
  4. Heat frying oil to 375F (190C) degrees.
  5. Fry crawfish tails for approximately three minutes.
  6. Remove crawfish from oil and place on a paper towel to remove excess oil.
  7. Sprinkle with salt and serve with dipping sauce.

Dipping sauce:

  1. Mix both ingredients together, and serve alongside the Crawfish Popcorn.



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