Cajun Popcorn with Homemade Tartar Sauce
In a pie plate, combine 1 cup all-purpose flour, 1 tablespoon cayenne pepper, 2 teaspoons black pepper, 2 teaspoons white pepper, 1 teaspoon chili powder, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon paprika and 1 teaspoon garlic powder. Set aside. In a large heavy skillet, heat ¾ of an inch of vegetable oil until hot but not smoking. Find 1 pound of peeled crawfish tails OR small shrimp if you can’t find any crawfish at your local stores. Dredge the crawfish in the flour mixture, shaking off the excess. Fry the crawfish, about 1/3 of them at a time, in the hot oil for about 3 to 4 minutes or until golden brown. Drain on a paper bag-lined baking sheet. Repeat with the remaining crawfish. Serve hot with lemon wedges and tartar sauce for dipping.
You can buy tartar sauce at the store, but we all know that if you really want something done right, you have to do it yourself. To make your own tartar sauce, mix the following ingredients thoroughly in a small bowl: 1 cup mayonnaise, 2 ½ tablespoons finely chopped chives, 1 tablespoon finely chopped capers, 1 tablespoon finely chopped parsley, 2 tablespoons finely chopped cornichons or sweet pickles, and 1 tablespoon freshly squeezed lemon juice. Serve immediately or cover and refrigerate until ready to serve.