Fried Crawfish Tails

• 1 pound crawfish tails peeled, deveined
• 1/2 cup sherry
• 1 1/2 cups flour, all-purpose
• 2 large eggs
• 1 pinch salt
• 12 ounces beer, dark
• 1 dash black pepper cayenne
• 2 large egg yolks
• 1 tablespoon juice lemon
• 1/2 teaspoon prepared mustard dry
• 1/4 teaspoon sauce
• 1 dash red hot pepper sauce
• 3/4 cup vegetable oil
• 1 tablespoon water
• 1 tablespoon sherry
• 1 teaspoon chives minced
• 1 teaspoon ketchup
• 1 dash black pepper

1. 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. 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.

crawfish, sherry, flour, eggs, salt, black pepper, egg yolks, lemon, sauce, red hot pepper sauce, vegetable oil, water, sherry, chives, ketchup, black pepper

Taken from recipeland.com/recipe/v/fried-crawfish-tails-42111 (may not work)