1 c. flour
1/2 tsp. sugar
1/2 tsp. salt
1 egg, beaten
1 c. ice water
2 tbsp. oil
2 lb. crawfish tails
Cooking oil

Combine flour, sugar, salt, egg, ice water, and oil. Beat until smooth. dip crawfish tails into batter and fry in deep oil at about 370 degrees until golden brown. This does not take long. Drain.

COCKTAIL SAUCE:

3/4 c. chili sauce
Juice of 1 lemon
2 tbsp. horseradish
2 tsp. Worcestershire sauce
1/2 tsp. grated onion
Louisiana hot sauce
Salt and pepper to taste

Combine all ingredients. Mix well. Salt and pepper to taste. Chill and use with French fried crawfish tails. Serves 6.