Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------CRAWFISH-------------------------------
1 lb Crawfish tails, peeled, 12 oz Beer, dark
-- and deveined 1 ds Pepper, cayenne
1/2 c Sherry Pepper (to taste)
1 1/2 c Flour Salt (to taste)
2 lg Eggs Oil (for deep fat frying)
1 pn Salt

---------------------------SAUCE--------------------------------
2 lg Egg yolks 1 tb Sherry
1 tb Juice, lemon 1 ts Chives, minced
1/2 ts Mustard, dry 1 ts Ketchup
1/4 ts Sauce, Worcestershire 1 ds Pepper, cayenne
1 ds Tabasco Pepper (to taste)
3/4 c Oil Salt (to taste)
1 tb Water, hot

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.

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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