Golden crispy fried whole crayfish served on a plate with savory brown gravy

Crispy Fried Whole Crayfish with Savory Gravy

Name: Crispy Fried Whole Crayfish with Savory Gravy
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Seafood
Ingredients: 8 pieces Whole fresh crayfish; 100 g All-purpose flour; 25 g Cornstarch; 1 tsp Paprika (smoked or sweet); 1 tsp Salt; 0.5 tsp Black pepper; 0.5 tsp Garlic powder; 2 pieces Eggs; 120 ml Milk; 500 ml Vegetable oil (for frying); 30 g Butter; 1 piece Onion, finely chopped; 2 pieces Garlic cloves, minced; 2 tbsp All-purpose flour (for gravy); 250 ml Chicken or seafood stock; 1 tsp Worcestershire sauce; 1 tbsp Fresh parsley, chopped (optional)

Home Page / Delicious Fry Recipes / How to Fry Crayfish

medium

20 min

Nutritional value per serving

Calories450kcal

Carbs10gram

Fat25gram

Protein35gram

Ingredients

Quantity

Whole fresh crayfish8 pieces
All-purpose flour100 g
Cornstarch25 g
Paprika (smoked or sweet)1 tsp
Salt1 tsp
Black pepper0.5 tsp
Garlic powder0.5 tsp
Eggs2 pieces
Milk120 ml
Vegetable oil (for frying)500 ml
Butter30 g
Onion, finely chopped1 piece
Garlic cloves, minced2 pieces
All-purpose flour (for gravy)2 tbsp
Chicken or seafood stock250 ml
Worcestershire sauce1 tsp
Fresh parsley, chopped (optional)1 tbsp

This delightful recipe teaches you how to fry whole crayfish to crispy perfection accompanied by a rich, savory gravy. Ideal for seafood lovers seeking a straightforward yet impressive dish. With a reasonable ingredient cost around $15 (€14, £12, ₹1200) and approximately 450 kcal per serving, it's a fantastic treat that's both satisfying and budget-friendly. The recipe suits a pescatarian diet and is of medium complexity with a total preparation and cooking time of 45 minutes. You'll learn essential safety tips, including proper cooking temperature and handling techniques to ensure a safe and delicious outcome.

Preparation instructions

Prepare Crayfish

1Rinse the whole crayfish under cold running water to remove any grit or debris. Pat them dry completely with paper towels. This step ensures a clean and crisp fry.

Make Breading Mixture

2In a bowl, combine flour, cornstarch, paprika, salt, black pepper, and garlic powder. Stir well to blend the dry ingredients.

Prepare Wet Batter

3In another bowl, whisk eggs and milk until combined. This will help the dry mixture stick to the crayfish for a crispy coating.

Heat Oil

4Pour vegetable oil into a deep frying pan or pot to a depth of about 5 cm. Heat over medium-high heat to approximately 180°C (356°F). Use a cooking thermometer for accuracy. Proper oil temperature is key to crunchy, non-greasy fried crayfish.

Coat Crayfish

5Dip each crayfish into the wet batter, then dredge thoroughly in the dry breading mixture. Ensure an even coat. This crispy coating adds flavor and texture.

Fry Crayfish

6Carefully place coated crayfish into the hot oil without overcrowding. Fry for 4-6 minutes, turning occasionally, until golden brown and the crayfish reaches an internal temperature of at least 63°C (145°F). Use a food thermometer to check doneness. Remove and drain on paper towels.

Make Gravy Base

7In a separate saucepan, melt butter over medium heat. Add finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.

Thicken Gravy

8Sprinkle 2 tablespoons of flour over the onion and garlic mixture. Stir constantly and cook for 1-2 minutes to form a roux, which prevents a raw flour taste and thickens the gravy.

Add Stock and Seasoning

9Gradually whisk in chicken or seafood stock and Worcestershire sauce. Bring to a simmer while stirring continuously until the gravy thickens, about 3-5 minutes. Adjust seasoning with salt and pepper to taste.

Serve

10Pour the hot, savory gravy over the fried crayfish or serve it on the side for dipping. Garnish with chopped fresh parsley if desired. Enjoy your delicious, safely cooked seafood meal!

Cooking Tips

1Always use a thermometer to check the temperature of both the oil (around 180°C) and crayfish (minimum internal 63°C) to ensure safe cooking and best texture.

2Avoid cross-contamination by using separate utensils for raw and cooked crayfish. Wash hands thoroughly after handling raw seafood.

3If fresh crayfish is unavailable, frozen crayfish can be used; just thaw completely and pat dry before cooking.

4Try adding cayenne pepper or chili powder to the breading for a spicy kick.

5Use fresh herbs like thyme or tarragon in the gravy for extra aroma.

Equipment Needed

Deep frying pan or deep fryer
Cooking thermometer
Two mixing bowls
Whisk
Slotted spoon or tongs
Saucepan
Sharp knife and cutting board
Paper towels for draining

Shopping List

[ ] Whole fresh crayfish (~$10): Choose bright, moist shells with no foul smell for freshness.
[ ] All-purpose flour (~$0.50): Versatile and used for both breading and gravy.
[ ] Cornstarch (~$0.50): Helps achieve a crispy crust.
[ ] Spices (paprika, garlic powder, black pepper, salt) (~$1): Ensure spices are fresh for best flavor.
[ ] Eggs (~$0.50): Use fresh eggs.
[ ] Milk (~$0.50): Whole or low-fat milk works.
[ ] Vegetable oil (~$2): Choose neutral oil with high smoke point like canola or sunflower oil.
[ ] Butter (~$0.70): Use unsalted butter for gravy.
[ ] Onion (~$0.30): Choose firm, dry-skinned onions.
[ ] Garlic (~$0.20): Fresh garlic cloves.
[ ] Chicken or seafood stock (~$1.50): Homemade or low-sodium store-bought.
[ ] Worcestershire sauce (~$0.50): Adds depth to gravy.
[ ] Fresh parsley (~$0.30 - optional): For garnish.