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Fried Crawfish Tails

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Crawfish tails - peeled, - and deveined

    2. 1/2 cup 118ml Sherry

    3. 1 1/2 cups 93g / 3 1/3oz Flour

    4. 2 cups 396g / 13oz Eggs (large)

    5. 1 Salt

    6. 12 oz 340g Beer - dark

    7. 1/8 teaspoon 0.6ml Pepper - cayenne Pepper - (to taste) Salt - (to taste) Oil - (for deep fat frying) Sauce

    8. 2 Egg yolks (large)

    9. 1 tablespoon 15ml Juice - lemon

    10. 1/2 teaspoon 2 1/2ml Mustard - dry

    11. 1/4 teaspoon 1 1/3ml Sauce - Worcestershire

    12. 1/8 teaspoon 0.6ml Tabasco

    13. 3/4 cup 177ml Oil

    14. 1 tablespoon 15ml Water - hot

    15. 1 tablespoon 15ml Sherry

    16. 1 teaspoon 5ml Chives - minced

    17. 1 teaspoon 5ml Ketchup

    18. 1/8 teaspoon 0.6ml Pepper - cayenne Pepper - (to taste) Salt - (to taste)

    Instructions Jump to Ingredients ↑

    1. 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.

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