Perfectly fried whole crayfish on a BBQ grill with a golden crispy texture

Crispy BBQ Whole Fried Crayfish Delight

Name: Crispy BBQ Whole Fried Crayfish Delight
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 12 piece Whole fresh crayfish (choose lively, firm ones); 100 g All-purpose flour; 50 g Cornstarch; 1 tbsp Paprika (smoked if possible); 1 tsp Garlic powder; 1 tsp Salt; 0.5 tsp Black pepper (freshly ground); 500 ml Vegetable oil (for frying); 4 piece Lemon wedges (for serving)

Home Page / Delicious Fry Recipes / How to Fry Crayfish

easy

15 min

Nutritional value per serving

Calories250kcal

Carbs8gram

Fat10gram

Protein25gram

Ingredients

Quantity

Whole fresh crayfish (choose lively, firm ones)12 piece
All-purpose flour100 g
Cornstarch50 g
Paprika (smoked if possible)1 tbsp
Garlic powder1 tsp
Salt1 tsp
Black pepper (freshly ground)0.5 tsp
Vegetable oil (for frying)500 ml
Lemon wedges (for serving)4 piece

This Crispy BBQ Whole Fried Crayfish Delight recipe offers an exciting way to enjoy fresh seafood with minimal fuss. You’ll savor the smoky barbecue flavor combined with a crunchy fried exterior that seals in the juicy, tender meat of the crayfish. Perfect for a quick summer meal or a seafood feast with friends, this recipe keeps things simple and safe. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1200 for about 4 servings. Each serving contains roughly 250 kcal, making it a light protein-rich option. This is suitable for a pescatarian diet and has easy difficulty, with about 10 minutes preparation and 15 minutes cooking time.

Preparation instructions

Prepare the crayfish

1Rinse the crayfish under cold running water to remove any dirt or debris. Pat them dry thoroughly with paper towels. This helps in achieving a crispy crust when frying.

Make the seasoned flour coating

2In a large bowl, mix all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper. This combination adds flavor and ensures a crispy coating.

Coat the crayfish

3Lightly dust each crayfish in the flour mixture, ensuring all sides are well coated. Shake off excess flour to prevent clumping.

Heat the oil

4Pour vegetable oil into a deep frying pan or pot, enough to cover the crayfish halfway. Heat the oil to around 180°C (350°F) using a cooking thermometer for accuracy. Maintaining this temperature ensures even cooking and prevents greasy results.

Fry the crayfish

5Carefully place coated crayfish into the hot oil in batches, avoiding overcrowding, to keep the oil temperature steady. Fry for about 3-4 minutes per batch until the crayfish turn golden brown and crispy. The internal temperature should reach at least 63°C (145°F) to ensure safe consumption.

Drain and serve

6Use a slotted spoon to remove the crayfish and place them on a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges for added zest.

Cooking Tips

1Make sure the crayfish are fresh and alive when purchasing to ensure best taste and safety.

2Use a cooking thermometer to monitor oil temperature and internal crayfish temperature precisely.

3Avoid cross-contamination by using separate utensils and plates for raw and cooked crayfish.

4If you want milder seasoning, reduce the paprika quantity or omit the garlic powder.

5For a gluten-free option, substitute all-purpose flour with rice flour or a gluten-free blend.

Equipment Needed

Large mixing bowl
Deep frying pan or deep fryer
Cooking thermometer
Slotted spoon
Paper towels
Tongs or chopsticks

Grocery Shopping List

[ ] Whole fresh crayfish (about 12 pieces, look for lively and firm bodies) - Approx. $10
[ ] All-purpose flour (100 g, can use gluten-free if preferred) - Approx. $0.50
[ ] Cornstarch (50 g) - Approx. $0.30
[ ] Paprika (1 tbsp, smoked paprika for extra flavor) - Approx. $0.20
[ ] Garlic powder (1 tsp) - Approx. $0.15
[ ] Salt (1 tsp) - Approx. $0.05
[ ] Black pepper (freshly ground, 0.5 tsp) - Approx. $0.10
[ ] Vegetable oil (500 ml, suitable for frying e.g. canola or peanut oil) - Approx. $3
[ ] Lemon (4 pieces for serving) - Approx. $1

Tip: Choose lively crayfish from a reliable seafood market to ensure freshest taste and safety. Paprika quality affects flavor; smoked paprika gives the best BBQ touch.

FAQ

How do I know if the crayfish is cooked properly?

Cooked crayfish will turn a bright red color and have an internal temperature of at least 63°C (145°F). The meat should be firm, opaque, and easily pull away from the shell.

Can I freeze crayfish before frying?

Yes, but ensure they are properly thawed in the refrigerator before frying. Never refreeze thawed crayfish.

What if I don't have a thermometer to check oil temperature?

Heat the oil over medium heat and test by dropping a small piece of bread or flour coating into oil; it should sizzle and rise to the surface quickly but not burn immediately.