This is a great appetizer or party snack. Make 2 batches, though they go fast!
- 2 lbs. Raw crawfish tails or small shrimp
- 2 Eggs
- 1 C Dry white wine
- 1/2 C Fine cornmeal
- 1/2 C Flour
- 1 tbs. Fresh chives
- 1 Garlic clove, minced
- 1/2 tsp. Thyme leaves
- 1/4 tsp. Salt
- 1/4 tsp. Cayenne pepper
- 1/4 tsp. Ground black pepper
- Oil for deep frying
Rinse the crawfish tails or shrimp in cold water. Drain well and set aside in a cool place until needed. Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place. In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper. Gradually whisk in the egg mixture, blending well. Cover the batter and then let stand for about 1 hour at room temperature. Heat 2-3 inches of oil in a large frying pan or deep-fryer to 375 degrees. Dip the seafood into the batter and fry in small batches for 2-3 minutes, turning to color evenly until golden brown. Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dip.
Original Chef: Joe Broussarde
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