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Fried crawfish tails
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| Artist: |
_ |
| Categories: |
Fried, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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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
| oz | 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) |
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Procedures:
| 1 | Crawfish: ========= marinate the tails in sherry for an hour or more. | | 2 | 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. | | 3 | Drain tails and roll in remaining flour. | | 4 | Shake off excess and dip in batter. | | 5 | Fry in hot oil until golden. | | 6 | Sauce: ====== beat the yolks with lemon juice, mustard, worcestershire and tabasco. | | 7 | Slowly drizzle in oil to form mayonnaise base. | | 8 | Add hot water to stabilize the sauce. | | 9 | Fold in remaining ingredients and correct seasoning. | | 10 | Serve with hot crawfish tails. |
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