(CRAWFISH)
2 EGGS, WELL BEATEN
1-1/4 C. MILK
1 C. FLOUR
1 TSP. SUGAR
½ TSP. SALT
1 TSP. ONION POWDER
½ TSP. GARLIC POWDER
½ TSP. WHITE PEPPER
½ TSP. RED PEPPER
¼ TSP. THYME
1/8 TSP. BASIL
1/8 TSP. BLACK PEPPER
2 LBS. PEELED CRAWFISH TAILS (FREEZER SECTION AT THE GROCERY STORE)
VEGETABLE OIL FOR FRYING
DIRECTIONS:
COMBINE EGGS AND MILK IN SMALL BOWL.
IN A LARGE BOWL, COMBINE THE REST OF THE INGREDIENTS, EXCEPT THE TAILS.
ADD HALF OF THE EGG MIXTURE AND WHISK UNTIL WELL BLENDED, THEN THOROUGHLY BLEND IN THE REMAINING EGG MIXTURE.
LET STAND 1 HOUR AT ROOM TEMPERATURE.
HEAT 1 INCH OIL IN A LARGE SKILLET TO 370º.
COAT TAILS WITH THE BATTER.
FRY INN BATCHES UNTIL GOLDEN ON BOTH SIDES, ABOUT 2 MINUTES TOTAL.
DRAIN ON PAPER TOWELS.
SERVE IMMEDIATELY WITH SHERRY WINE SAUCE.
SHERRY WINE SAUCE:
1 EGG YOLK
½ C. CATSUP
3 T. GREEN ONIONS, FINELY CHOPPED
2 TBSP. DRY SHERRY
1 TSP. CREOLE MUSTARD
¼ TSP. WHITE PEPPER
¼ TSP. SALT (OPTIONAL)
¼ TSP. HOT SAUCE
½ TSP. VEGETABLE OIL
DIRECTIONS:
PLACE ALL INGREDIENTS IN FOOD PROCESSOR OR BLENDER, EXCEPT OIL.
PROCESS 30 SECONDS.
WITH MACHINE STILL RUNNING, SLOWLY DRIZZLE IN OIL.
CONTINUE PROCESSING UNTIL SMOOTH, ABOUT 1 MINUTE.