Fried crawfish tails

4 servings

Ingredients

QuantityIngredient
1poundsCrawfish tails, peeled, and deveined
½cupSherry
cupFlour
2largesEggs
1pinchSalt
2largesEgg yolks
1tablespoonJuice, lemon
½teaspoonMustard, dry
¼teaspoonSauce, Worcestershire
1dashTabasco
¾cupOil
1tablespoonWater, hot
12ouncesBeer, dark
1dashPepper, cayenne
Pepper (to taste)
Salt (to taste)
Oil (for deep fat frying)
1tablespoonSherry
1teaspoonChives, minced
1teaspoonKetchup
1dashPepper, cayenne
Pepper (to taste)
Salt (to taste)

Directions

CRAWFISH

SAUCE

Crawfish: =========

Marinate the tails in sherry for an hour or more. Meanwhile, mix the cup of flour, eggs, salt and cayenne until smooth and slowly add beer to make the batter the consistency of pancake batter. Drain tails and roll in remaining flour. Shake off excess and dip in batter. Fry in hot oil until golden.

Sauce: ======

Beat the yolks with lemon juice, mustard, Worcestershire and Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot water to stabilize the sauce. Fold in remaining ingredients and correct seasoning. Serve with hot crawfish tails.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans