Cajun popcorn, originally popularized in the 1980s by chef
In a small bowl, combine the mayonnaise, garlic, and Tabasco, stir till well blended, and set aside.
In another small bowl, combine the eggs and milk and whisk till well blended. In a large bowl, combine the flour, sugar, salt, two peppers, garlic powder, onion powder, thyme, and basil and mix well. Gradually whisk in the egg mixture till well blended and let the batter stand 1 hour.
In a large, heavy skillet or deep-fat fryer, heat 1 inch of oil to about 370°F (but not below 350°F) on a deep-fat thermometer. In batches, coat the seafood with the batter, fry in the hot oil, stirring, about 2 minutes or till golden and crisp, and drain on paper towels. Serve the popcorn hot with the garlic mayonnaise.
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.