Fried Crawfish Tails

Course : Crawfish
Serves: 4
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1 pound crawfish tails -- peeled, - and deveined
1/2 cup sherry
1 1/2 cups flour
2 large eggs
1 dash salt
12 ounces beer -- dark
1/8 teaspoon pepper -- cayenne
1 teaspoon pepper -- (to taste)
1 teaspoon salt -- (to taste)
1 Cup oil -- (for deep fat frying)
2 large egg yolks
1 tablespoon juice -- lemon
1/2 teaspoon mustard -- dry
1/4 teaspoon sauce -- Worcestershire
1/8 teaspoon Tabasco
3/4 cup oil
1 tablespoon water -- hot
1 tablespoon sherry
1 teaspoon chives -- minced
1 teaspoon ketchup
1/8 teaspoon pepper -- cayenne
1/8 teaspoon pepper -- (to taste)
1 teaspoon salt -- (to taste)

Preparation / Directions:

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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