MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Fried Crawfish Tails
  Categories: Seafood, Masterchefs, Norleans, Wc
       Yield: 4 servings
       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)
       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)
        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.
        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 - 1983
        : - 747 Magazine Street, New Orleans, LA 70130
        :       Chef Willy Coln, Willy Coln’s Restaurant, New Orleans