Fried Crawfish Tails

Recipe Ingredients

		Crawfish
1 lb	454g / 16oz	Crawfish tails - peeled, - and deveined
1/2 cup	118ml	Sherry
1 1/2 cups	93g / 3.3oz	Flour
2 cups	396g / 13oz	Eggs (large)
1		Salt
12 oz	340g	Beer - dark
1/8 teaspoon	0.6ml	Pepper - cayenne
		Pepper - (to taste)
		Salt - (to taste)
		Oil - (for deep fat frying)
		Sauce
2		Egg yolks (large)
1 tablespoon	15ml	Juice - lemon
1/2 teaspoon	2.5ml	Mustard - dry
1/4 teaspoon	1.3ml	Sauce - Worcestershire
1/8 teaspoon	0.6ml	Tabasco
3/4 cup	177ml	Oil
1 tablespoon	15ml	Water - hot
1 tablespoon	15ml	Sherry
1 teaspoon	5ml	Chives - minced
1 teaspoon	5ml	Ketchup
1/8 teaspoon	0.6ml	Pepper - cayenne
		Pepper - (to taste)
		Salt - (to taste)

Recipe Instructions

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, Chef Willy Coln, Willy Coln's Restaurant, New Orleans

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