Fried Crawfish Tails Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
CRAWFISH
1 lbs: Crawfish tails, peeled,, and deveined
1/2 cup: Sherry,
1 1/2 cup: Flour,
2 large: Eggs,
1 pinch: Salt,
12 ounce: Beer, dark
1 dash: Pepper, cayenne
Pepper, to taste
Salt, to taste
Oil, for deep fat frying
SAUCE
2 large: Egg yolks,
1 tbsp: Juice, lemon
1/2 tsp: Mustard, dry
1/4 tsp: Sauce, Worcestershire
1 dash: Tabasco,
3/4 cup: Oil,
1 tbsp: Water, hot
1 tbsp: Sherry,
1 tsp: Chives, minced
1 tsp: Ketchup,
1 dash: Pepper, cayenne
Pepper, to taste
Salt, to taste
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.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Willy Coln, Willy Colns Restaurant, New Orleans
Source from luhu.jp
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 Colns Restaurant, New Orleans
Source from luhu.jp