1 lb Crawfish Tails, peeled, and deveined 1/2 cup Sherry 1 1/2 cups Flour 2 large Eggs
1 pinch Salt 12oz Beer, dark 1 dash Cayenne Pepper Pepper, to taste Salt, to taste
Oil (for deep frying)
Sauce: 2 large Egg yolks 1 Tbsp Juice, lemon 1/2 tsp Mustard, dry
1/4 tsp Sauce, Worcestershire 1 dash Tabasco 3/4 cup Oil 1 Tbsp Water, hot 1 Tbsp Sherry
1 tsp Chives, minced 1 tsp Ketchup 1 dash Cayenne Pepper Pepper, to taste Salt, to taste
Marinate the crawfish tails in sherry for an hour or more. Meanwhile, mix the cup of flour, eggs, salt and cayenne pepper until smooth. 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. Makes about enough for four people.
