Fried Crawfish Tails
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crawfish tails
peeled, deveined |
|
| 118 | ml |
sherry
|
*
|
| 355 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 346.8 | ml/g |
beer, dark
|
* |
| 1 | dash |
black pepper
cayenne |
*
|
| Sauce | |||
| 2 | large |
egg yolks
|
|
| 15 | ml |
juice
lemon |
* |
| 2.5 | ml |
prepared mustard
dry |
|
| 1.3 | ml |
sauce
|
* |
| 1 | dash |
red hot pepper sauce
|
*
|
| 177 | ml |
vegetable oil
|
|
| 15 | ml |
water
|
|
| 15 | ml |
sherry
|
|
| 5 | ml |
chives
minced |
|
| 5 | ml |
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.
