12 soft-shell crawfish
2 lg. eggs
1/4 c. water or white wine
Salt and pepper to season
Dash of Worcestershire sauce
2 c. flour

Beat together eggs, water, salt, pepper, and Worcestershire sauce. Heat cooking oil. Dip crawfish in egg mixture, then in flour. Fry until golden brown. Drain on paper towel. Sprinkle with lemon juice. Serves 2.