Beat eggs, lemon juice, mayonnaise and baking powder together. Season crawfish tails with salt and pepper. After dipping tails in egg mixture, roll in seasoned flour. Fry in deep boiling oil. The crawfish should swim in the shortening. When nicely brown, skim out with a skimmer and drain on brown paper or paper toweling. Serve on a hot dish, garnish with parsley, olives, lemon slices and tomato wedges.
Cajun Country -- New Iberia, Louisiana