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Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

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Fried Crawfish Tails Recipe

	Category	Seafood Recipes
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Ingredients And Procedures

----------------------------------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) -----------------------------------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 : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans

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<h1>Fried Crawfish Tails</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------CRAWFISH---------------------------------- 1 lb Crawfish tails, peeled, <P>-- and deveined 1/2 c Sherry <P>1 1/2 c Flour <P>2 lg Eggs <P>1 pn Salt <P>12 oz Beer, dark <P>1 ds Pepper, cayenne <P>Pepper (to taste) Salt (to taste) Oil (for deep fat frying) -----------------------------------SAUCE----------------------------------- 2 lg Egg yolks <P>1 tb Juice, lemon <P>1/2 ts Mustard, dry <P>1/4 ts Sauce, Worcestershire <P>1 ds Tabasco <P>3/4 c Oil <P>1 tb Water, hot <P>1 tb Sherry <P>1 ts Chives, minced <P>1 ts Ketchup <P>1 ds Pepper, cayenne <P>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 : Box 71112, New Orleans, Louisiana - 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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