Fried Crawfish Tails

--------------------------CRAWFISH-------------------------------
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)
---------------------------SAUCE--------------------------------
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)

Crawfish:

Marinate the tails in sherry for an hour or more. Meanwhile, mixthe cup of flour, eggs, salt and cayenne until smooth and slowly addbeer to make the batter the consistency of pancake batter. Draintails and roll in remaining flour. Shake off excess and dip inbatter. Fry in hot oil until golden.

Sauce:

Beat the yolks with lemon juice, mustard, Worcestershire andTabasco. Slowly drizzle in oil to form mayonnaise base. Add hotwater to stabilize the sauce. Fold in remaining ingredients andcorrect seasoning. Serve with hot crawfish tails.