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Fried Crawfish Tails

Fried Crawfish Tails
Main Ingredient: Crawfish Various Fish Eggs Beer

Cuisine: New Orleans

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Fried Crawfish Tails ingredients

  • ---CRAWFISH---
  • 1 lb Crawfish tails, peeled, and deveined
  • 1⁄2 c Sherry
  • 1 1⁄2 c flour
  • 2 large Eggs
  • 1 pn Salt
  • 12 oz beer, dark
  • 1 dsp pepper, cayenne
  • pepper, to taste
  • Salt to taste
  • Oil (for deep fat frying)
  • --Sauce--
  • 2 large Egg yolks
  • 1 T Juice, lemon
  • 1⁄2 t Mustard, dry
  • 1⁄4 t Sauce, worcestershire
  • 1 dsp Tabasco
  • 3⁄4 c Oil
  • 1 T Water, Hot
  • 1 T Sherry
  • 1 t chives, minced
  • 1 t ketchup
  • 1 dsp pepper, cayenne
  • pepper, to taste
  • Salt to taste

Cooking Fried Crawfish Tails

1. Marinatei the tails in sherry for an hour or more.
2. 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.
3. Drain tails and roll in remaining flour.
4. Shake off excess and dip in batter.
5. Fryi in hot oil until golden.
6. Saucei: Beat the yolks with lemon juice, mustard, worcestershire and Tabasco.
7. Slowly drizzle in oil to form mayonnaise base.
8. Add hot water to stabilize the sauce.
9. Foldi in remaining ingredients and correct seasoning.
10. Serve with hot crawfish tails.
11. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans.


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