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Fried Crawfish Tails

 

43

Yield

4

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

1 pound crawfish tails
peeled, deveined
½ cup sherry
*
1 ½ cups all-purpose flour
2 large eggs
1 pinch salt
*
12 ounces beer, dark
*
1 dash black pepper
cayenne
*
Sauce
2 large egg yolks
1 tablespoon juice
lemon
*
½ teaspoon prepared mustard
dry
¼ teaspoon sauce
*
1 dash red hot pepper sauce
*
¾ cup vegetable oil
1 tablespoon water
1 tablespoon sherry
1 teaspoon chives
minced
1 teaspoon ketchup
1 dash black pepper
*

Directions

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.

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 69062% of calories from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 362mg 121%
Sodium 190mg 8%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 57g
Vitamin A 6% Vitamin C 2%
Calcium 10% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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