Fried Crawfish Tails
| Yield: | 4 Servings |
| Categories: | New Orleans, Seafood |
| CRAWFISH | ||
| 1 | lb | Crawfish tails, peeled, |
| DIVIDER | -- and deveined | |
| 1/2 | c | Sherry |
| 1 1/2 | c | Flour |
| 2 | lg | Eggs |
| 1 | pn | Salt |
| 12 | oz | Beer, dark |
| 1 | ds | Pepper, cayenne |
| Pepper (to taste) | ||
| Salt (to taste) | ||
| Oil (for deep fat frying) | ||
| SAUCE | ||
| 2 | lg | Egg yolks |
| 1 | tb | Juice, lemon |
| 1/2 | ts | Mustard, dry |
| 1/4 | ts | Sauce, Worcestershire |
| 1 | ds | Tabasco |
| 3/4 | c | Oil |
| 1 | tb | Water, hot |
| 1 | tb | Sherry |
| 1 | ts | Chives, minced |
| 1 | ts | Ketchup |
| 1 | ds | Pepper, cayenne |
| Pepper (to taste) | ||
| Salt (to taste) |
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