1-2 lbs Crawfish tails, peeled and deveined
1 1/2 cups Flour
2 lg Eggs
1 pinch of Salt
12 oz Beer, i like to use newcastle brown ale or guiness
1/2 tsp cayenne pepper ( i use dried habanero)
S&P to taste
Oil (for frying)1 1/2 cups Flour
2 lg Eggs
1 pinch of Salt
12 oz Beer, i like to use newcastle brown ale or guiness
1/2 tsp cayenne pepper ( i use dried habanero)
S&P to taste
sauce
2 lg Egg yolks
juice of half lemon or lime
1/4 tsp dry mustard
1/2 tsp Worcestershire Sauce
1/4 tsp hot sauce
3/4 c Oil
1 tb Water, hot
2 tsp Chives, minced
1 tbl Ketchup
1/4 tsp cayenne pepper( i use dried habanero powder)
S&P to taste
2 lg Egg yolks
juice of half lemon or lime
1/4 tsp dry mustard
1/2 tsp Worcestershire Sauce
1/4 tsp hot sauce
3/4 c Oil
1 tb Water, hot
2 tsp Chives, minced
1 tbl Ketchup
1/4 tsp cayenne pepper( i use dried habanero powder)
S&P to taste
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.tails and roll in remaining flour. Shake off excess and dip in
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.Tabasco. Slowly drizzle in oil to form mayonnaise base. Add hot
water to stabilize the sauce. Fold in remaining ingredients and
