Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----crawfish-----
   1      pound         crawfish tails -- peeled, - and
                        -- deveined
     1/2  cup           sherry
   1 1/2  cups          flour
   2      large         eggs
   1      pinch         salt
  12      ounces        beer -- dark
     1/8  teaspoon      pepper -- cayenne
                        pepper -- (to taste)
                        salt -- (to taste)
                        oil -- (for deep fat
                        -- frying)
                        -----sauce-----
   2      large         egg yolks
   1      tablespoon    juice -- lemon
     1/2  teaspoon      mustard -- dry
     1/4  teaspoon      sauce -- Worcestershire
     1/8  teaspoon      Tabasco
     3/4  cup           oil
   1      tablespoon    water -- hot
   1      tablespoon    sherry
   1      teaspoon      chives -- minced
   1      teaspoon      ketchup
     1/8  teaspoon      pepper -- cayenne
                        pepper -- (to taste)
                        salt -- (to taste)

Preparation:

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.