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Fried Crawfish Tails

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRIED CRAWFISH TAILS
 Categories: Seafood, Masterchefs, Norleans, Wc
      Yield: 4 Servings
 
MMMMM--------------------------CRAWFISH-------------------------------
      1 lb Crawfish tails, peeled,
           -- 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)

MMMMM---------------------------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)
 
  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, Tele-record Productions
       :       Box 71112, New Orleans, Louisiana - 1983
       :       Chef Willy Coln, Willy Coln's Restaurant, New Orleans
 
MMMMM

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