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Receta Fried Crawfish Tails
by Global Cookbook

Fried Crawfish Tails
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Ingredientes

  • 1 lb Crawfish tails, peeled, and deveined
  • 1/2 c. Sherry
  • 1 1/2 c. Flour
  • 2 lrg Large eggs
  • 1 pch Salt
  • 12 ounce Beer, dark
  • 1 dsh Pepper, cayenne Pepper (to taste) Salt (to taste) Oil (for deep fat frying)
  • 2 lrg Egg yolks
  • 1 Tbsp. Juice, lemon
  • 1/2 tsp Mustard, dry
  • 1/4 tsp Sauce, Worcestershire
  • 1 dsh Tabasco
  • 3/4 c. Oil
  • 1 Tbsp. Water, warm
  • 1 Tbsp. Sherry
  • 1 tsp Chives, chopped
  • 1 tsp Ketchup
  • 1 dsh Pepper, cayenne Pepper (to taste) Salt (to taste)

Direcciones

  1. Crawfish: =
  2. Marinate the tails in sherry for an hour or possibly more. Meanwhile, mix the c. of flour, Large eggs, salt and cayenne till smooth and slowly add in 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 warm oil till golden brown.
  3. Sauce: =
  4. Beat the yolks with lemon juice, mustard, Worcestershire and Tabasco.
  5. Slowly drizzle in oil to create mayonnaise base. Add in warm water to stabilize the sauce. Mix in remaining ingredients and correct seasoning. Serve with warm crawfish tails.