Recipe - Fried Crawfish Tails

CRAWFISH
1 pound Crawfish tails, peeled,
and deveined
One half cup Sherry
1 One half cup Flour
2 lg Eggs
1 pn Salt
12 ounce Beer, dark
1 ds Pepper, cayenne
Pepper (to taste)
Salt (to taste)
Oil (for deep fat frying)

SAUCE
2 lg Egg yolks
1 tablespoon Juice, lemon
One half teaspoon Mustard, dry
One fourth teaspoon Sauce, Worcestershire
1 ds Tabasco
Three fourths cup Oil
1 tablespoon Water, hot
1 tablespoon Sherry
1 teaspoon Chives, minced
1 teaspoon Ketchup
1 ds Pepper, cayenne
Pepper (to taste)
Salt (to taste)

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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Willy Coln, Willy Coln's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini