CAJUN POPCORN I obtained this recipe from an estate sale when I purchased the family collection from the Sullivan Estate in Dallas, Texas in 1988. 2 pounds raw crawfish tails 2 eggs 1 cup dry white wine 1/2 cup fine cornmeal 1/2 cup flour 1 tablespoon fresh chives 1 garlic clove minced 1/2 teaspoon thyme leaves 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper Oil for deep-frying Rinse crawfish tails 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 cornmeal, flour, chives, garlic, thyme, salt, pepper and cayenne pepper. Gradually whisk in the egg mixture blending well. Cover the batter and let stand for 1 hour at room temperature. Heat 3 inches of oil in a large frying pan or deep fryer to 375. Dip the seafood into the batter and fry in small batches for 3 minutes turning to color evenly until golden brown. Remove with a slotted spoon and drain on paper towels. Serve hot.