MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Fried Crawfish Tails
Categories: Seafood, Masterchefs, Norleans, Wc
     Yield: 4 servings

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

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

 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 - 1983
      :       www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
      :       Chef Willy Coln, Willy Coln's Restaurant, New Orleans

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