No...not popped corn, but crawdaddies, mudbugs, crayfish, crawfish, breaded in a spicy flour and corn meal mix and eaten out of hand like popcorn. If you can't get crawfish tail meat, feel free to use small gulf shrimp or rock shrimp.
1 pound cooked crawfish tail meat, thawed if frozen, rinsed and drained
2 cups buttermilk
1 Tbl hot sauce (I used Tabasco)
1 cup flour
1/4 cup yellow corn meal
1 Tbl cayenne pepper
2 tsp salt
1 tsp black pepper
Enough peanut or vegetable oil to fill a large frying pan about an inch
Stir the buttermilk and hot sauce together and add the crawfish meat. Let marinate for about 20 minutes.
In the meantime, make the breading by whisking the flour, corn meal, salt, pepper and cayenne together and then place in a small paper or plastic bag.
After the 20 minutes, drain the crawfish meat well.
Heat the oil in the frying pan until almost smoking. Add about a third of the crawfish to the flour filled bag and coat well. Fry the crawfish in the oil for no more that 2 minutes or until golden. Remove with a spider or large slotted spoon and drain on paper toweling. Repeat with the rest of the crawfish.