Fried Crawfish Tails

----CRAWFISH----

1 lb crawfish tails, peeled, - and devei; ned
1/2 cup sherry
1 1/2 cup flour
2 large eggs
1 pinch salt
12 oz beer, dark
1 dash pepper, cayenne
1 pepper (to taste)
1 salt (to taste)
1 oil (for deep fat frying)

----SAUCE----

2 large egg yolks
1 tablespoon juice, lemon
1/2 teaspoon mustard, dry
1/4 teaspoon sauce, worcestershire
1 dash tabasco
3/4 cup oil
1 tablespoon water, hot
1 tablespoon sherry
1 teaspoon chives, minced
1 teaspoon ketchup
1 dash pepper, cayenne
1 pepper (to taste)
1 salt (to taste)

Crawfish: =========

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.

Sauce: ======

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.