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Fried Crawfish Tails

Fried Crawfish Tails

Preparation Time:
Cook time:
Yield: 4 servings


1 lb Crawfish Tails, peeled and deveined
1/2 cup Sherry
1 1/2 cups Flour
2 large Eggs
1 pinch Salt
12 oz dark Beer
1 dash Cayenne Pepper
Pepper, to taste
Salt, to taste
Oil (for deep frying)


2 large Egg Yolks
1 Tbsp Lemon Juice
1/2 tsp dry Mustard
1/4 tsp Worcestershire Sauce
1 dash Tabasco
3/4 cup Oil
1 Tbsp hot Water
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.


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.

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